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Beef Meatball Mezze Platter over Spiced Rice

with Chopped Salad & Avocado Tzatziki

Cooking time

30 minutes




880 /serving

After seasoning your meatballs with a blend worthy of Aphrodite, you’ll sear them and serve them over a bed of flavour-packed rice and a crunchy, small-diced salad bright with the springtime flavour of dill. The fresh tomato and cucumber will provide just the textural contrast you want with the bouncy meatballs and the smooth creaminess of the sauce. You’ll make the latter by mixing silky avocado purée with Greek yogurt—a simple but inspired combination.

We will send you:

  • 285g Ground beef
  • 2 Garlic cloves
  • 1 Bunch of dill
  • 1 Scallion
  • 2 Cucumbers
  • 2 Tomatoes
  • 165g White rice
  • 15ml Red wine vinegar
  • 57g Avocado purée
  • 100g Greek yogurt
  • 15g Supper in Santorini spice blend (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)

Contains: Milk, Mustard, Sulphites

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
40 g
Saturated Fat
11 g
510 mg
Total Carb
86 g
6 g
42 g
7 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and ⅓ of the spice blend; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Add ⅓ of the red wine vinegar and fluff the cooked rice with a fork. Set aside in a warm spot.
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Mise en place
While the rice cooks, small-dice the cucumbers and tomatoes; combine in a bowl. Mince the garlic. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Pick the dill fronds off the stems; roughly chop the fronds, discarding the stems.
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Prepare & cook the meatballs
In a large bowl, combine the ground beef, garlic, ½ the white bottoms of the scallion and a drizzle of olive oil; season with the remaining spice blend and S&P. Gently mix to combine. Using your hands, form the mixture into 8 meatballs (double for 4 portions) about the size of a golf ball. In a medium pan, heat a drizzle of oil on medium. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 minutes, until cooked through and browned on all sides.
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Make the avocado tzatziki
While the meatballs cook, in a medium bowl, combine the yogurt and avocado purée; season with S&P to taste. Stir until incorporated.
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Make the chopped salad
To the bowl of cucumbers and tomatoes, add the remaining vinegar, ½ the dill, as many of the remaining white bottoms of the scallion as you’d like and 1 tbsp olive oil (double for 4 portions); season with S&P to taste. Toss well.
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Plate your dish
On a large serving platter, spread ½ the avocado tzatziki in a circular motion. Top with the spiced rice, finished meatballs and chopped salad. Garnish with the remaining dill and as many of the green tops of the scallion as you’d like. Serve the remaining avocado tzatziki on the side. Bon appétit!

*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.