Weekly Meal Plan – Spring Week 1, 2022
Okonomiyaki / Greek Chicken Meatballs / Cottage Pie with Potato Gems / One Pan Salmon & Coconut Rice
Greek Chicken Meatball Wraps
Ingredients
Greek Chicken Meatballs
- 100 grams danish feta - crumbled
- 1 lemon - zested
- 2 tsp smoked paprika
- 2 garlic cloves - crushed
- 60 grams baby spinach - finely sliced
- ¼ cup chives - finely sliced
- ¼ cup parsley - finely sliced
- 500 grams chicken mince
- 1 egg
To Serve
- 4 pita wraps
- tzatziki - we used the Fresh Fodder one from Woolworths
- 2 tomatoes - finely diced
- 1 red capsicum - finely diced
- 1 lebenese cucumber - finely diced
- 1 tsp red wine vinegar
Instructions
- Place all the ingredients for the meatballs in a large bowl, season with salt and pepper and combine well. Using damp hands, roll into 4 meatballs per person (about a golf ball size).
- Heat the olive oil in a large non-stick frying pan over medium heat. Cook the meatballs in batches, turning occasionally, for 6 minutes or until browned on all sides and cooked through. Remove and drain on a plate lined with paper towel.
- In a small bowl combine the tomatoes, red capsicum and cucumber. Add a dash of red wine vinegar and olive oil and season with salt and pepper.
- Serve with warmed pita, topped with tzatziki. salad and meatballs.
Tips and Variations
We used the Fresh Fodder range of tzatkiki. It was delicious and available in 2 sizes depending on how many serves you are making. It's also cheaper than making your own, so a great shortcut.
VEGETARIAN - replace the chicken with 2 tins of drained chickpeas (4 servings) mashed.
