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Greek-inspired pita with herb meatballs and feta dip (traditional method & Thermomix)

Prep Time 20 min mins
Cook Time 15 min mins
Total Time 35 mins
Racing: , , ,
Difficulty: Easy
Servings: 4
Description

When the first rays of sunshine appear, this Greek-inspired recipe brings a touch of holiday spirit to the table. With the freshness of the feta dip and the savoury taste of the herb-filled meatballs, it's perfect for a light weekday dinner or a gourmet lunch. Served in toasted pita bread, it makes for a simple, convivial meal that's full of flavour!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the herb dumplings
  • 1 onion (diced)
  • 1 pod garlic (crushed)
  • ½ bouquet parsley (chopped)
  • 400 g of minced meat (ideally half pork, half beef)
  • 1 tbsp. of flour
  • 1 cube crumbled bouillon
  • Pepper
  • 1 tbsp. oil
  • For the feta cheese dip
  • 100 g of feta cheese
  • 250 g plain yoghurt
  • ½ cucumber
  • 1 bouquet chives (finely chopped)
  • salt
  • To serve
  • 4 pita breads
  • fresh cucumber slices
Instructions
  1. 1
    TRADITIONAL METHOD
    Preparation - Traditional method
    1. Prepare the meatballs: Finely chop the onion, crush the garlic and chop the parsley. Mix them with the minced meat, flour, crumbled stock cube and pepper.
    2. Shape into approximately 24 balls. Fry them in a pan with a little oil over medium heat, turning them regularly, until they are golden brown.
    3. Prepare the dip: Peel and grate the cucumber. Lightly salt and leave to drain for 10 minutes. Squeeze well to remove excess water.
    4. Mix the grated cucumber with the yoghurt, crumbled feta and chopped chives. Adjust the seasoning.
    5. Assemble: Lightly toast the pita bread, fill with meatballs, feta dip and slices of fresh cucumber.

    THERMOMIX® METHOD
    Preparation - Thermomix method
    1. Place the onion, garlic and parsley in the bowl. Chop for 5 seconds / speed 6.
    2. Add the minced meat, flour, crumbled stock cube and pepper. Mix for 1 minute/kneading mode. Shape into 24 meatballs and fry them in a pan with a little oil.
    3. For the dip: place the chopped cucumber in the bowl and chop for 4 seconds/speed 6. Drain in the cooking basket and squeeze well to remove the water.
    4. Return to the bowl with the feta, yoghurt, chives and a little salt. Mix for 6 seconds / reverse direction / speed 4.
    5. Serve with toasted pita bread and cucumber slices.
Read it online: https://auxdelicesdecaroline.com/en/recipe/pita-dinspiration-grecque-avec-boulettes-de-viande-aux-herbes-et-trempette-a-la-feta-methode-traditionnelle-thermomix/