Greek salad with meatballs

Ingredients:

• 340 g lean ground beef
• 1.5 cups thin pita chips
• 5 tablespoons red wine vinegar
• 2 tbsp. l. olive oil
• 1 medium onion, halved
• 1/2 cup fresh mint leaves
• 2 cloves of garlic
• 1/4 tsp ground cinnamon
• Salt and ground black pepper
• 1 cup grape tomatoes, halved
• 1/4 cup low-fat natural yogurt
• 2 chopped romaine lettuce hearts
• 1 yellow bell pepper, thinly sliced

Preparation:

1. Preheat the oven to high. Line a rimmed baking sheet with aluminum foil.
   
   Pulse 1/2 cup pita chips in a food processor until finely ground. Transfer to a large bowl and drizzle with a tablespoon each of red wine vinegar and olive oil.
2. Coarsely chop one of the onion halves and place it in a food processor. Add 1/4 cup mint and garlic and pulse. Add this mixture to the bowl with the crushed pita chips and mix well with your hands. Add the ground beef, cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Gently mix well with your hands.
   
   Wet your hands and form the meatballs into 24 small meatballs, using a tablespoon of the mixture for each. Place the meatballs on the prepared baking sheet, spacing them 2.5 cm apart. On the other side of the baking sheet, arrange the tomatoes, cut side up, in a single layer.
3. Grill the meatballs until almost cooked through and golden brown, and the tomatoes until the skins are blistered, 4-5 minutes. Let cool slightly.
   
   For the dressing, combine the yogurt, the remaining 4 tablespoons red wine vinegar, and the remaining tablespoon olive oil. Thinly slice the remaining onion half into half rings and place in a large bowl with the lettuce leaves, bell pepper, and the remaining 1/4 cup mint leaves. Toss with the dressing, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Top with the meatballs, tomatoes, and the remaining 1 cup pita chips and serve.