Bruschetta with Meatballs, Feta and Basil Yoghurt

Bruschetta with Meatballs, Feta and Basil Yoghurt

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Impress your friends with delicious dinner recipes such as this easy home-made bruschetta with mince, feta, basil and spring onions.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time15 minutes


  • 750 g lean beef mince
  • 1 Egg
  • 3 Spring onions, thinly sliced
  • 250 ml Fresh white breadcrumbs
  • 1 KNORR Brown Onion Gravy
  • 5 ml Ground cumin
  • 125 ml Flat-leaf parsley leaves, finely chopped
  • 150 g Feta cheese, crumbled
  • Olive oil
  • 1 French loaf, thickly sliced
  • 2 Garlic cloves
  • 1 Tomato, chopped
  • 125 ml Chopped basil leaves
  • Black pepper to taste
  • 125 ml Yoghurt


  • Combine beef mince, egg, onions, breadcrumbs, KNORR Brown Onion Gravy, cumin, parsley and feta in a large bowl.
  • Season with pepper.
  • Mix well.
  • Using 1 tbsp mixture at a time, roll mixture into balls to make 20 - 24 mini meatballs.
  • Preheat a frying pan on medium heat.
  • Cook meatballs, turning occasionally, for 12 to 15 minutes or until cooked through.
  • Arrange the sliced loaf on a baking tray and drizzle with olive oil.
  • Place under the grill for 2 minutes each side or until toasted.
  • Rub the garlic clove over the bread and transfer to a plate.
  • Process the tomatoes, basil and yoghurt in a food processor and season.
  • Place bread on serving plates.
  • Top with mini meatballs.
  • Serve with basil yoghurt and lemon wedges.