Ingredients 
Greek meatballs (keftedes): 
  • 400 g ground pork
  • 3 garlic cloves, minced
  • 7 g fresh mint, finely chopped
  • 7 g fresh parsley, finely chopped
  • 1 egg
  • 1 Sachet of Freja's Instant Beef Bone Broth
  • 100 g breadcrumbs (panko recommended)
  • 100 g feta cheese, crumbled
  • Salt and black pepper, to taste
Tzatziki:
  • 1 garlic clove, minced
  • 100 g cucumber, grated and well-drained
  • 200 g Greek yoghurt
  • 1 teaspoon chilli flakes
  • Salt and black pepper, to taste
Fresh toppings: 
  • Fresh dill, roughly chopped
  • Fresh mint leaves
  • Lemon wedges for serving


Method
Make the tzatziki:
  1. Grate the 100 g cucumber. Toss with a pinch of salt and set in a sieve for 5–10 minutes. Squeeze out as much liquid as possible.
  2. In a bowl, combine yoghurt, grated cucumber, garlic and chilli flakes. Season with salt & pepper.
  3. Cover and chill until serving.
Make the keftedes:
  1. In a large bowl, combine pork, garlic, mint, parsley, egg, instant bone broth, breadcrumbs, and feta. Season generously with salt & pepper.
  2. Mix just until evenly combined (don’t overwork or they’ll be tough).
  3. Cover and chill 20–30 minutes for easier shaping and better texture (optional but recommended).
  4. With damp hands, roll into walnut-sized balls (about 3–4 cm diameter).
  5. Film a large frying pan with 5–10 mm oil and heat over medium-high.
  6. Fry meatballs in batches, turning occasionally, 6–8 minutes total, until deeply browned and cooked through (juices run clear). Drain on paper towel.
Serve:

Spoon the tzatziki into a shallow bowl, pile the meatballs onto the platter, and scatter over fresh dill and mint. Add lemon wedges for squeezing at the table. Serve with warm flatbreads or a simple tomato and red onion salad.

 

Storage: Cooked meatballs keep 3–4 days in the fridge; tzatziki up to 2 days. Uncooked meatballs freeze well (up to 1 month); thaw in the fridge and cook as above.