Greek Meatballs
This past weekend, I challenged myself to come up with a well-thought out menu and actually shop, prep and cook all (or most) of the dishes on Sunday. So it was pretty imperative that everything I made be able to re-heat well and also travel with us, if need be. I’ll be posting a slew of recipes that we included in our menu this week, and on Friday, I’ll post the actual step-by-step, mind-numbing logistical steps for the shopping list and prep sequences. So if you’re like us, and grocery shopping on Saturday night is considered a “date”, you’ll be ready to go for next week.
Since I was making a lot of food on all the same day, I cut some corners–like the dried onion flakes and granulated garlic. I didn’t want to have to saute the fresh stuff, dirtying a pan and taking extra time, when I could just measure out of a bottle and continue on my merry way. However, as preachy as this is about to sound– this is not a declaration for using all dried herbs & stuff–fresh mint and lemon zest are a no compromise must in the meatballs.
Ingredients
- 1 lb ground beef
- 1 lb ground lamb
- 1 egg
- zest of 1 lemon
- 2 teaspoons dried oregano
- 1 teaspoon granulated garlic
- 1 tablespoon dried onion flakes
- 2 tablespoons fresh mint, minced
- 1/4 cup feta cheese (optional)
- salt & pepper
Method
Preheat your oven to 350ºF.
In a large bowl, use your hands to mix together all the ingredients until well incorporated.
Use a cookie scoop (or your hand) to shape the mixture into balls and place in a 9×13 oven-safe baking dish.
Bake until cooked through, about 30 minutes.
Once the meatballs are cool, remove (making sure to remove any goop) from the pan and place, uncovered, in the fridge. Once cool, cover and store until ready to re-heat and eat.
The feta cheese would make these meatballs – yum!
Hello Megan…. I am a long time lurker on health bent and love everything you all do. I am really looking forward to the “step-by-step, mind-numbing logistical steps for the shopping list and prep sequences.” ! We have a new little one and needless to say prep and cook time has been replaced with a myriad of other things that must be done. Let’s just say we have stretched the definitions of “clean food” …. anyway I cannot wait for Friday.
Jeremy
hahaha, thanks jeremy! well…i’m glad someone will find it useful!
I love meatballs just for this reason, I can make them ahead and throw them in the freezer until I need them.
Hi Megan – these meatballs look amazing – can’t wait to try them! It’s time I admit a small tiny secret though. My boys and I have been using your recipes to plan our weekly meals for almost 3 months now. We pick 3-5 recipes each week, make a grocery list and off we go to the grocery store. Now that we have all the basic ingredients (fish sauce, coconut aminos, chili paste, etc.) it makes it soooo much easier to throw one of your recipes together for a delicious crowd pleasing dinner. We even eat the leftovers for breakfast! Whew! Feels good to get all that out in the open.
Thanks for a great site!
hahahaha. thanks jen!
Yum! Cannot wait to try this one! Any suggestions of what to serve with these?
Hi Megan…do you think using fresh garlic and onions would work in this recipe?
thanks!
absolutely. just make sure you saute them until soft first, then add them to the meat.
I made these the other day, but excluded the eggs and cheese since I can’t have them. They turned out really dry. I assumed it was due to the egg exclusion. Any recommendations of what I could use instead to maintain moisture?
oops i meant to “reply” to your post! (see below0
Maybe try adding a couple t’s of extra virgin olive oil, and bake them on a cooling rack. That’s how I do it and mine always come out perfect!
mmmmm I am trying these tonight -just made the balls. they smell so good!! Sheri, I wonder if you could use a meat that isn’t as lean? maybe beef that is more like 80/20?
I love this recipe – I took inspiration from this and added a little twist with some mushrooms to bulk up the recipe instead of more mince!
Thanks
x