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Greek-style meatball sandwich

Greek-style meatball sandwich
Prep time15 min
Cook time10 min
Total time25 min
Servings4
01

Ingredients

  • 500 g lean beef mince
  • 1.2 small red onion, finely diced
  • 2 cloves garlic, crushed
  • 2 tbsp oregano leaves, finely chopped + extra leaves, to garnish
  • 1 tbsp olive oil
  • 4 long crusty bread rolls, split
  • 1.4 cup garlic aioli
  • 1 cup baby rocket leaves
  • 2 vine-ripened tomatoes, sliced
  • 1 Lebanese cucumber, peeled into ribbons
  • 60 g feta cheese, crumbled
02

Step-by-step method

  1. 01
    Place mince, onion, garlic and oregano in a large bowl. Season and mix to combine. Using clean hands, roll heaped tablespoons of mince mixture into balls. Repeat to make 16 balls.
  2. 02
    Heat oil in a large non-stick frypan over medium-high heat and cook meatballs for 4 to 5 minutes or until browned and cooked through.
  3. 03
    Spread rolls with aioli, top with rocket, tomato, cucumber and meatballs. Sprinkle with feta, olives and extra oregano. Serve with lemon wedges.
03

Chef's tips

  • Good quality aioli is available in supermarkets and greengrocers.
  • You could thread the meatballs onto skewers and serve with a Greek salad and brown rice instead serving on a roll.
  • Make double the amount of mixture, form into patties and freeze, separated by layers of baking paper or cling wrap. Cook the patties straight from the freezer, or defrost just the amount you need for hamburger night.