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Greek meatball salad

Greek Meatball Salad with Minty Feta-Kefir Dressing

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Course Salads & Sides
Cuisine Greek
Servings 20 meatballs

Ingredients
  

Meatballs

  • 1 white onion quartered
  • 3 cloves garlic crushed
  • 2 tbsp fresh oregano leaves stripped off their stems
  • 1 tsp salt and freshly ground black pepper
  • 1 lb ground lamb

Dressing

  • 1/2 cup kefir
  • 1/2 cup crumbled sheep's feta cheese
  • 3 tbsp olive oil
  • 1/4 cup fresh mint leaves
  • 1 small clove garlic
  • smidgen of honey optional
  • little water to thin optional
  • salt and freshly ground pepper

Salad

  • 1 small head romaine lettuce washed, dried in a salad spinner and coarsely shredded
  • 1/2 cucumber thinly sliced
  • 1 cup grape or cherry tomatoes red and yellow - halved
  • 1/2 red onion thinly sliced
  • some sprigs fresh dill for garnish
  • 1 tbsp olive oil

Instructions
 

  • Place onion, garlic and oregano in a food processor and pulse for a few seconds until the onions are finely chopped. In a mixing bowl, combine onion mixture with ground meat, add salt and pepper and mix thoroughly. Shape into 20 meatballs. In a large skillet over medium heat, warm the olive oil and fry the meatballs, turning frequently, until cooked through (about 10-12 minutes). If you can’t fit all the meatballs into the skillet at once, fry in two batches. Transfer to a serving dish and let cool.
  • In a small, electric blender, combine kefir, feta cheese, olive oil, mint leaves and garlic and process to combine. If the kefir is very tart, add a little honey to balance the acidity. If desired, you can add a little water or milk to thin the dressing; it should have the consistency of whipping cream. Season to taste with salt and pepper.
  • Spread out the shredded lettuce on a large serving platter (or individual serving plates) and top with sliced cucumber, onion, and halved tomatoes. Set the meatballs on top and spoon over the kefir dressing. Garnish with fresh dill fronds and serve immediately.