Zesty Greek Salad with Lamb Meatballs
Let's face it, there are dozens of Greek salad recipes out there. So, what sets this one apart? The answer is the incredibly zesty flavors.
Most of the ingredients are familiar to Mediterranean cuisine but a new addition of Peppadew, along with unexpected combinations like fresh mint and dates create a beautifully unique twist on this classic dish.
Try it my way once and you'll never go back to the simple cucumber, tomato and onion combination again.
Join me in the kitchen via YouTube for step-by-step instructions:
For the meatballs, I start with adding fresh oregano and mint into the ground lamb. It’s so fresh and flavorful. Then I add a punch of garlic and earthy cumin and spicy cinnamon. Salivating yet?
A cookie scoop makes perfectly proportioned tablespoon-size meatballs that pan fry perfectly every time.
Zesty Greek Salad with Lamb Meatballs Recipe
Lamb Meatballs
Ingredients:
1 pound ground lamb
1 egg
½ medium white onion
¼ cup panko bread crumbs (Italian seasoned or plain)
1 teaspoon finely minced mint
1 teaspoon finely minced oregano
1 teaspoon minced garlic
½ teaspoon cinnamon
½ teaspoon cumin
½ teaspoon salt or 1 teaspoon kosher salt
½ teaspoon fresh ground pepper
1 tablespoon olive oil
½ tablespoon vegetable or canola oil
Directions:
Combine all ingredients except lamb in a medium sized mixing bowl. Whisk until well incorporated.
Gently fold lamb into mixture.
Make rounded tablespoon size meatballs.
Heat oil in a large sauté pan over medium high heat.
Pan fry meatballs approximately 5 minutes turning occasionally until browned on all sides.
Cover pan with lid and reduce heat to medium-low and steam for another 5-7 minutes.
Place meatballs on paper towels to drain.
Serve over Greek salad or wrap in flatbread or pita with Greek salad ingredients.
Zesty Greek Salad
Ingredients:
8- 10 ounces Romaine and radicchio lettuce mix
2 miniature cucumber, sliced
1/2 red onion, thinly sliced
6-8 peppadew peppers, quartered
6-8 Campari tomatoes, quartered
½ cup sliced black olives
½ cup dates, pitted and halved
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh mint
8 ounces crumbled feta or goat cheese, 1 heaping tablespoon reserved for garnish
1/2 tablespoon dried oregano
½ teaspoon salt and ½ teaspoon fresh cracked pepper
1 cup prepared tzatziki sauce (optional)
Splash of olive oil and red wine vinegar (optional)
4 flatbread rounds, quartered and toasted (optional)
Directions:
Combine all ingredients in a large mixing bowl.
Toss gently.
Top salad with warm lamb meatballs and sprinkle with feta cheese.
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