Recipe: Greek Meatballs

Yesterday, I spent a lot of time telling you how to shop for, prep and store a week’s worth of meals in a day.  Today, I’m going to start telling you how to cook what I’m digging into this week.  Starting with my new favorite lunch – Greek meatballs.  As you know, I have a major soft spot for anything Greek.  After a summer spent bumming around on the beaches of Santorini, watching the world’s best sunsets, and celebrating all things American during the World Cup in 2010, I fell deeply in love with everything to do with Greece.  Sometimes, I become so homesick for that summer that the only thing to do (aside from booking a one-way ticket back) is to cook up some quality Greek bites.

Now that it’s the dead of winter, I can’t whip together an authentic Greek salad, so savory dishes like these are the ones that take me home.  These meatballs are money – they took less than five minutes of hands-on time to prep and were done in under 30 minutes (even less if you like your meat cooked a little bit under temperature).  I yielded 18 meatballs out of two pounds of meat – enough for 6 meals (or even more snacks!).  I’ve included a couple of optional ingredients, for those of you who aren’t sensitive to dairy, or that are fortunate to be prepping these in warmer times.

Greek Meatballs

Greek Meatballs

1 lb. ground beef
1 lb. ground lamb
1 large egg
Zest from 1 lemon
2 tsp. dried oregano
1 tsp. granulated garlic
2 Tbsp. fresh parsley, minced
Salt and pepper, to taste
Optional: 1 Tbsp. fresh mint, minced; 1/4 c. feta cheese;

Village Greek Salad

1) Preheat your oven to 350 degrees.

2) In a bowl, use your hand to mix together all ingredients.  Use an ice cream scooper to shape meatballs and place them into a baking dish (it’s okay if they touch while cooking).

3) Bake until cooked to your liking, approximately 25-30 minutes depending on size of your meatballs.  Remove from the oven and cool until you are ready to eat them.

4) Serve on a Greek Salad bed, with spaghetti squash that has been spiced with dried or fresh oregano and mint, and salt and pepper, or with eggs at breakfast.

Prep time: 5 minutes
Total time: 30 minutes
Serves: About 5-6 people


2 thoughts on “Recipe: Greek Meatballs

  1. Pingback: Whole30: Day 16 « Recreation and Whimsy

  2. Pingback: A Week in a Day: Paleo & Clean Eating Prep Made Easy « Recreation and Whimsy

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