Solo: Keftedes

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Solo: Keftedes

Delicious beef meatballs served with tabbouleh and creamy feta cubes on the side.

Ingredients to serve 1

  • 125g x beef mince
  • ⅛ x onion – chop finely
  • ¼ tsp x cinnamon
  • ¼ tsp x all spice
  • ¼ x lemon
  • ½ x tomato – dice (1cm)
  • ¼ x red onion – chop finely
  • 25g x Fairview Feta – cut into cubes (1cm)
  • 3g x fresh mint – chop finely
  • ¼ x cucumber
  • ¼ x cauliflower – grate finely
  • 1 tbsp x basil pesto
  • ¼ tsp x sumac
  • olive oil (from your pantry)
  • salt & black pepper (from your pantry)


Step 1

Preparation: Prepare all the ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest, then cut in half and juice.

Step 3

Cucumber: Cut the ends off the cucumber, then slice the four edges around the seeds. Dice these edges (½ cm) and discard the core containing the seeds.

Step 4

Meatballs: Mix these ingredients with the mince: the white onion, cinnamon, allspice, salt and pepper. Roll the mixture into golf-ball-sized meatballs (about 4-5 meatballs). Place a pan on a medium-high heat, add a drizzle of olive oil and cook the meatballs until golden – 10-12 minutes. Shake the pan while cooking to make sure that the meatballs are cooked through and golden.

Step 5

Tabbouleh: Mix together the cauliflower, cucumber, red onion, tomato, basil pesto, lemon zest and HALF the mint. Season with salt, pepper and lemon juice to taste.

Step 6

Feta: Add the rest of the mint to the feta cubes and mix with the sumac.


Serve the tabbouleh with the meatballs and feta.