Greek Lamb Meatballs with Radish Tzatziki, Pickled Red Onion & Olives
Wrap up dinner with these Greek lamb meatballs with a radish tzatziki made with Total Yoghurt.
170g FAGE Total 0%
250g extra lean lamb mince
50g fresh white breadcrumbs
2 tsp dried oregano
1 red chilli, finely chopped
2 cloves garlic, crushed
1 large red onion, very thinly sliced
Juice 1 lemon
1 tsp caster sugar
100g radishes, coarsely grated & squeezed
to remove excess water
4 large wholemeal wraps
Head Cos lettuce, sliced
200g baby plum tomatoes, sliced
100g pitted black olives, sliced
- In a large bowl mix together the lamb, egg, breadcrumbs, oregano, chilli and 1 clove garlic. Shape into 20 small balls. Heat a large frying pan and spray with oil, add the lamb balls and cook for 8-10 minutes, turning until deep golden and cooked through.
- Meanwhile, mix together the onion, half lemon juice and sugar in a bowl. Set aside for 10 minutes and drain off any liquid. In a separate bowl mix together the remaining lemon juice, garlic, radishes and yoghurt. Season with a pinch of sugar, salt and pepper and set aside.
- Warm the wraps, then top each with lettuce, tomatoes, olives, cooked meatballs, onions and radish tzatziki.
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