Greek salad components and meatballs come together in this delicious recipe.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 lb. (450 g) extra-lean ground beef
2/3 cup Renée's Tzatziki Greek Yogourt Dip, divided
1/2 cup dry bread crumbs
1/3 cup crumbled feta cheese with garlic and herbs
2 eggs, beaten
1 cup halved grape tomatoes
1 cup chopped cucumbers
1/2 cup sliced black olives
1/4 cup finely chopped red onions
8 romaine lettuce leaves
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How do I make it ?
Heat oven to 400°F.
Mix meat, 1/2 cup dip, bread crumbs, cheese and eggs just until blended. Shape into 24 (1-inch) meatballs. Place in 13x9-inch baking dish sprayed with cooking spray.
Bake 20 min. or until done (160ºF). Meanwhile, combine tomatoes, cucumbers, olives and onions.
Cover large plate with lettuce; top with tomato mixture, meatballs and remaining dip.
Kraft Kitchen Tips!
Add 1 tsp. lemon zest to meat mixture before shaping into meatballs as directed. Serve with lemon wedges to squeeze over the meatballs.
Calories From Fat
% Daily Value
Fat 22 g
Saturated fat 7 g
Cholesterol 170 mg
Sodium 450 mg
Carbohydrate 19 g
Fibre 4 g
Sugars 4 g
Protein 36 g
4 servings, 2 lettuce cups each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.