Greek Mint and Oregano Meatballs with Tzatziki
Inspired by techniques from NYT Cooking and America's Test Kitchen.
This follows the same method as our beef meatballs in tomato sauce, but a beef and lamb mixture is flavoured with mint, oregano, cumin and lemon zest, shaped slightly flattened, shallow-fried in olive oil, and served with tzatziki and lemon instead of simmered in tomato sauce.
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Method
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Why this label?
41.8 g protein for 668 kcal = 6.3 g per 100 kcal, so protein gives about 25% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 238 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.8 g per serving
1.6 % of the 50 g daily maximum · 3.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowl
- box grater
- clean tea towel
- large heavy frying pan
- instant-read probe thermometer
- plate lined with kitchen paper
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 668 kcal |
| Protein | 41.8 g |
| Carbohydrate | 14.5 g |
| of which sugars | 4.7 g |
| of which free sugars | 0.8 g |
| Fat | 48.6 g |
| of which saturates | 17 g |
| Fibre | 1.8 g |
| Salt | 2.01 g |
Protein per 100 kcal
6.3 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
