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BOB BAILEY
Greek ball
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Ingredients
Directions
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Mix the mince with the oregano, the paprika, salt and freshly ground pepper. Shape 4 balls with damp hands.
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Press them slightly open and in the middle stop a block of feta. Roll the balls tightly and fry them around brown in the olive oil. Cook the meatballs gently for 15-20 minutes with the lid on the pan.
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Prick the aubergine and wrap it in microwave foil or place the eggplant in a microwave dish with lid. Cook the aubergine for 4 minutes in the microwave at 750 Watt.
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Puree the pulp of the aubergine and mix in the yogurt, garlic and fresh mint.
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Serve the Greek ball with the yoghurt spread on a brown roll.
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30 minLunchpine nuts, minced beef, dried Italian herbs, old bread, Mozzarella, olive oil, sifted tomato, tomato Tapenade, olive tapenade, ciabatta bread, arugula,roll of ball
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30 minLuncholive oil, onion, garlic, floury potatoes, Kale, spicy paprika powder, vegetable stock of tablet, tomato,spicy kale soup
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20 minLunchwraps, rucolamelange, creme fraiche, chives, smoked mackerel, sunflower oil, Red onion, zucchini, water,wraps with smoked mackerel and stewed zucchini
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5 minLunchlettuce melange with chard, carrot julienne, raw vegetables radish mix, extra virgin olive oil, apple cider vinegar, hard goat cheese 30, brown baguette,fast lunch salad with goat's cheese
Nutrition
450Calories
Sodium0% DV0g
Fat40% DV26g
Protein52% DV26g
Carbs8% DV25g
Fiber0% DV0g
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