Ingredients
- 500g lean beef mince (or any mince)
- 1 medium courgette, grated and salted
- 2 tsp fresh chopped rosemary (or 1 tsp dried)
- 1 tsp garlic granules
- 2 large spring onions, finely minced
- 40g fresh breadcrumbs (blitz a slice of bread)
- 1 egg
- Salt and pepper
- 150g cubed sourdough or any unsliced loaf
- 1 tsp chopped rosemary
- 200g cooked peas
- 1 large spring onion, finely diced
- ½ lemon
- 60g feta
- Olive oil
- 300g thick yoghurt
- ½ tsp garlic granules
- ½ lemon
- ½ tsp honey
Method
Make the meatballs by combining the mince, grated courgette, rosemary, garlic granules, spring onions, breadcrumbs and egg. Season well with a generous pinch of salt and pepper.
Roll into golf ball sized meatballs. Bake in the oven or air fryer at 205C for 15-25 minutes (depending on size) until just cooked through, turning halfway. Watch they don't overcook.
Meanwhile, cut the loaf into cubes, toss with olive oil, salt, pepper and rosemary. Place onto a baking tray and bake in the same oven for 5-8 minutes until toasted but not rock hard. Whilst warm, mix with cooked peas, spring onion, crumbled feta, lemon zest, salt and pepper.
Mix the yoghurt with garlic granules, lemon juice, honey, salt and pepper. Serve a few spoons of yoghurt, a portion of meatballs and scatter over the crouton mix.
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