Greek meatballs with a light sauce and couscous

500 g minced meat

1 medium onion, finely chopped

2 garlic cloves, finely chopped

1 dl plain feta cheese

1 tbsp finely chopped parsley

1 tbsp finely chopped coriander

1 tbsp finely chopped mint

Salt and pepper

2 tbsp flour

Olive oil



Mix together all the ingredients in a bowl and knead well with your hands. Season with salt and pepper. Create little balls and place on a paper-coated baking tray. Sprinkle olive oil over them and bake in the oven at 180°C for 25–30 minutes. Turn the balls at least once during cooking.



250 g couscous

1/2 vegetable stock cube

1 tsp paprika

Salt and pepper

1/2 tsp dried coriander



Pour boiling water over the couscous until the water covers the couscous completely, by 1/2 cm. Place a plate or cling film over the bowl and let it stand for 10 minutes.


Tzatziki sauce

1 dl cucumber, finely chopped

2 cloves of garlic, finely chopped

170 g vanilla skyr

2 tbsp Greek yoghurt

1/2 lemon

Salt and pepper

Olive oil



Cut the cucumber in half and deseed it. Cut the cucumber into very small pieces along with the cloves of garlic. Mix together with the skyr, Greek yoghurt, a tablespoon of olive oil and the juice from half a lemon. Add salt and pepper and refrigerate for a short while before serving.