It's a Mediterranean summer - at least when you're enjoying this meal! Succulent beef meatballs are seasoned with a unique blend of spices seared and lightly simmered in a zesty sauce. Served overtop of a bed of house made hummus, with greek salad and pita for scooping up all of the delicious goodness.
Roll provided seasoned meat blend into golf ball sized meatballs (half size makes approx. 15, full size makes about 30). Place flour in a shallow dish and roll each meatball to lightly coat in flour.
Warm a large skillet on medium high heat with a generous amount of olive oil. Cook meatballs, turning occasionally until golden brown on all sides. Working in batches if necessary. Remove meatballs from pan and set aside.
Add diced onion to the pan, season with salt and pepper. Sauté on medium heat for 5 minutes until softened.
Add contents of liquid container (pale yellow liquid) to the pan along with water (1.5 cup for half size, 3 cups for full size). Stir, scraping up any bits stuck to the bottom of the pan.
Return meatballs to the skillet, simmer on medium heat for 4-6 minutes (until liquid has slightly thickened).
Meanwhile, warm pita gently in the oven.
Dice cucumber and slice cherry tomatoes in half if desired.
Toss greens with dressing, olives, feta, cherry tomatoes, & cucumber.
Serve meatballs on a bed of hummus, with pita for dipping and salad on the side. Enjoy!
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