Greek chicken meatballs with potato and cauliflower mash and tzatziki
From the foundersAlexander Eriksson·Founder & CEO
High-protein homemade chicken meatballs flavoured with garlic and oregano, served with a creamy cauliflower and potato mash and fresh tzatziki.
Ingredients
2 servings
- 500 gChicken thigh fillet, fresh 🏷️
- 1 dlCooking cream alternative 4% lactose-free 🏷️
- 10 gButter, salted 🏷️
- 200 gpotatoes
- 400 gcauliflower
- 0.5 stcucumber
- 2 klyftorgarlic cloves
- 0.5 stonion
- 1 tskoregano
- 0.5 stlemon
How to make it
- 1
Boil the potatoes and cauliflower in lightly salted water for about 12-15 minutes until completely soft.
- 2
Mix the chicken mince with grated onion, 1 crushed garlic clove, dried oregano, lemon zest, salt and pepper. Shape into 12-16 even meatballs.
- 3
Heat the butter in a frying pan and fry the meatballs all over on a medium-high heat for about 8-10 minutes until cooked through.
- 4
Drain the potatoes and cauliflower. Mash thoroughly with a potato masher or electric whisk together with half the cooking cream. Season with salt and pepper.
- 5
Make a quick tzatziki-style sauce by mixing grated, squeezed cucumber, the rest of the cream, 1 crushed garlic clove, a squeeze of lemon juice, salt and pepper.
- 6
Serve the freshly fried chicken meatballs with the creamy cauliflower and potato mash and the fresh sauce.
AI-generated content. Always verify ingredients and allergen information yourself.
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