Informations supplémentaires
35 min.
|
707 kcal
|
easy
|
|
Printable version
1. Cook the millet
Preheat the oven to 400°F. Bring a pot with the broth cube to a boil. Pour in the millet and cook 15-18 minutes until the grain is al dente. Drain. Mix with a drizzle of oil, salt and pepper.
2. Setup
Chop the dill and shallot. Zest the lemon. Roughly chop the spinach. Cut the tomatoes in half and thinly slice the cucumber.
3. Cook the spinach
Heat a drizzle of oil in a pan over medium-high heat. Cook the shallot and spinach 2-3 minutes. Remove from the pan and put in a bowl.
4. Cook the meatballs
Add the pork to the bowl with the spinach. Add salt and pepper. Mix and make 3-4 meatballs per person. It's possible to make smaller meatballs for kids. Place on a baking sheet lined with baking paper and bake in the oven for 12-15 minutes.
5. Make the salad and the sauce
In a bowl, mix the cucumber with the tomatoes, half the dill, a drizzle of oil, salt and pepper. In another bowl, mix the yogurt with the rest of the dill, lemon zest and juice, a drizzle of oil and a pinch of salt to taste.
6. Plate your dish
Serve the meatballs with the millet, yogurt and salad. Garnish with crumbled feta. Bon appétit!
280gGround Pork
1unitShallot
40gBaby Spinach
40gFeta Cheese
1unitGreek Yogourt 2%
1unitDill
0.5unitLemon
180mlMillet
1unitVegetable Broth Cube(s)
1unitLebanese Cucumber(s)
200gCherry Tomatoes
What you need
pan, bowls, sheet pan, pot, strainer
707 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
65g
22%
fat
30g
46%
cholesterol
113mg
38%
fiber
9g
36%
protein
43g
saturated
13g
65%
sodium
340mg
14%
sugar
5g
trans
0g