Ground Lamb with Feta and Oregano
Nutritional values
(Percentage of daily recommendation)
| Calorie | 613 cal. | (29 %) | ||
| Protein | 46 g | (47 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 29.2 μg | (49 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 19.1 mg | (159 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 4.7 μg | (157 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,116 mg | (28 %) | ||
| Calcium | 284 mg | (28 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 5.9 mg | (74 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 309 mg | |||
| Cholesterol | 201 mg | |||
| Complete sugar | 10 g |
Ingredients
- For Hacksteaks
- 1 stale White roll
- 2 garlic cloves
- ½ bunch scallions
- ½ bunch oregano
- 200 grams Feta
- 150 grams Natural yogurt
- salt
- freshly ground peppers
- 1 splash lemon juice
- 600 grams Ground lamb
- 1 egg
- cayenne pepper
- 20 grams clarified butter
- For the salad
- 4 Tomatoes
- 1 Cucumber
- 2 red onions
- 75 grams black, pitted Olives
- 8 mild Pepperoncini (jarred)
- For the vinaigrette
- 4 Tbsps olive oil
- 2 Tbsps White vinegar
Preparation steps
Soak bread in lukewarm water. Preheat broiler. Peel and finely chop garlic. Rinse, trim and thinly slice scallions. Rinse oregano, shake dry and pluck half the leaves. Chop leaves finely.
Crumble feta. In a bowl, mix feta with yogurt, scallions, chopped oregano and half of the garlic. Season with salt, pepper and a squeeze of lemon juice. Add ground lamb, remaining garlic, bread (squeezed to remove excess water), and egg. Season with salt and cayenne pepper and mix well. Form mixture into meatballs.
In a hot pan, fry meatballs in melted butter until golden-brown. Top meatballs with cheese mixture and broil, watching carefully, 4-5 minutes. Meanwhile, rinse tomatoes and cucumber. Core tomatoes and cut into wedges. Halve cucumber lengthwise and cut into thin slices. Peel onions and cut into strips.
Drain olives and jarred peppers and combine in a bowl with the tomatoes, cucumber and onion. To make the vinaigrette: in a bowl, whisk together the oil and vinegar. Season with salt and pepper. Drizzle vinaigrette over the salad. Garnish lamb meatballs with remaining oregano and serve with the salad. Serve with fresh white bread if desired.
