Ground HERO

Think outside the everyday with fresh ideas that take veal, prawn, beef, pork and chicken mince to a whole new level

- ALISON ROBERTS; LISA URQUHART

LOWER-CARB OPTION

Replace the fresh pittes with 2 lower carb wraps (such as Woolworths lower carb wholemeal wrap).

GF LCO

VEAL & OREGANO MEATBALL SALAD

PREP 15 MINS COOK 10 MINS SERVES 2 (AS A MAIN)

6 baby cos leaves, torn

1 small Lebanese cucumber, halved lengthways, sliced

1 large tomato, cut into wedges

1/3 cup mint leaves

8 pitted kalamata olives, halved

2 Tbsp low-fat Greek-style natural yoghurt

1 Tbsp fresh lemon juice

1 clove garlic, crushed Freshly ground black pepper

1 MEB Fresh Pittes Souvlaki & Pizza or gluten-free wrap, chargrilled (optional), halved, to serve

MEATBALLS

200g lean veal mince

1 tsp dried oregano

1 clove garlic, crushed

20g reduced-fat feta, crumbled

1 slice wholemeal bread or gluten-free bread, processed into crumbs

1 egg yolk (from 60g egg)

Freshly ground black pepper

1 Preheat oven to 180°C (fan-forced). Line a small oven tray with baking paper. To make the meatballs, combine all the ingredients in a medium bowl. Form the mixture into small meatballs. Spray a medium nonstick frying pan with cooking spray and heat over medium-high heat. Add the meatballs and cook, turning often, for 4-5 minutes or until golden brown all over. Transfer meatballs to lined tray and bake for 5 minutes or until cooked through.

2 Meanwhile, combine the lettuce, cucumber, tomato, mint and olives in a medium bowl. Whisk the yoghurt, lemon juice and garlic in a small bowl. Season with pepper.

3 Divide the salad between serving plate and top with meatballs. Serve with the yoghurt dressing and pittes.

Nutrition info