45 minutes
All Year

Meatballs are always an instant hit whether you’re pleasing a crowd of one or many. Made with the Blenditarian method, these Greek Meatballs with Feta Sauce and Cucumber Salad are packed with flavour, and blend 25% Mushroom with 75% Lamb Mince. Try out The Blend method and pick up some Mushrooms at your local Fruit & Veg shop and try this recipe today!

This recipe was created by Blenditarian!


  1. Preheat BBQ or grill plate to medium-high.
  2. Combine the ingredients for the meatballs in a large bowl. Use your hands to mix the ingredients together then roll into 12 even meatballs. Set aside.
  3. Combine the ingredients for the sauce in a small bowl. Use a whisk or stick blender to mix until combined and smooth. Cover and refrigerate until required.
  4. To make the salad, combine the chopped cucumber, olives, parsley and mint in a bowl. Drizzle lemon juice and olive oil over the salad. Toss to combine. Season with salt.
  5. Lightly drizzle meatballs with a small amount of olive oil. Transfer to the BBQ or grill plate and cook for for 4-5 minutes before turning. The meatballs will turn easily when ready. If they are sticking to the grill, allow further cooking time before turning. Cook for a further 4-5 minutes or until the meatballs are cooked through.
  6. Place the flatbread on the grill for 30 seconds on each side to heat through and lightly toast. Remove and cut into wedges.
  7. Serve the meatballs with cucumber salad, feta sauce and flatbread.

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