Solo: Choirino & Tzatziki

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Solo: Choirino & Tzatziki

Dill infused meatballs served with a fresh cucumber salad & creamy yoghurt, lemon & dill dressing.

Ingredients to serve 1

  • ¼ x lemon – zest & juice
  • ¼ x red onion – peel, chop ½ finely & slice ½ thinly
  • 1 x mini cucumber – trim ends & dice (1cm)
  • 1 x tomato – dice (1cm)
  • 30ml x yoghurt
  • ¼ clove x garlic – peel, grate finely & chop
  • 3g x dill – chop leaves finely
  • 150g x steak mince
  • ¼ head x cos lettuce – slice (2cm)
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)


Step 1

Preparation: Prepare all ingredients as indicated above.

Step 2

Diced cucumber: Cut the ends off the cucumber, slice in half lengthways and scrape out the seeds with a teaspoon. Then dice the cucumber in 1 cm cubes.

Step 3

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

Step 4

Yoghurt dill dressing: Mix together the yoghurt, garlic, lemon juice (1 tsp for 1) and HALF the dill. Season with salt and pepper.

Step 5

Cucumber salad: Mix together the SLICED red onion, cucumber and tomatoes. Season with salt and pepper and drizzle with olive oil and the rest of the lemon juice (as much or as little as you like).

Step 6

Meatballs: Mix together the steak mince, the CHOPPED red onion, lemon zest and the REST of the dill. Season generously with salt and pepper and shape the mixture into golf ball sized meatballs. Add a drizzle of olive oil to a pan on medium-high heat. When hot, add the meatballs and cook for 8-10 minutes, until lightly browned and cooked through. Move them around in the pan to make sure they brown evenly.

Step 7

Serve by mixing the cucumber salad through the lettuce leaves and serve with the yoghurt dill dressing and meatballs.