Fresh oregano or basil can be used instead of dill.
Serve the meatballs, salad and tzatziki in a hot pita.
Cut the cucumber in half. Grate one half using a coarse grater. Place the grated cucumber in a colander and sprinkle with ½ tsp salt. Mix well and leave to drip over a bowl for about 20 minutes. Press as much juice out of the cucumber as possible. Combine the cucumber with yogurt, garlic and chopped mint. Season to taste with a pinch of cayenne pepper and adjust the salt.Meatballs:
Grate the onion using a coarse grater. Combine the ground beef, onion, grated lemon zest (hang on to the lemon – you’ll need the juice for the salad), chopped dill, cumin, coriander seeds, paprika, a pinch of cayenne pepper, 1 tsp salt and ½ tsp pepper. Place 1-1½ tbsp of the meatball mixture in the palm of your hand. Make a little hole, then stuff it with a cube of Apetina Classic in oil and herbs and cover the cheese with the meat.
Fry the meatballs over medium heat until cooked through and nice and brown all over. Place them in threes on skewers if you like.Greek salad:
Cut the other half of the cucumber lengthwise and scrape out the seeds. Cut into cubes and cut the cherry tomatoes into halves or quarters. Finely chop the onion. Combine everything and add shredded basil, the juice from the lemon and plenty of olive oil. Season with salt and pepper to taste.
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