Greek Meatballs

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Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 2
Calories: 1139kcal

Ingredients

Arakas Latheros

  • 2 TBSP Extra-virgin olive oil
  • ½ cup Onion diced
  • ½ cup Carrots peeled and sliced
  • 1 cup Potato peeled and cut in bite-size pieces
  • 2 cups Green peas
  • 1 cup Canned diced tomato
  • ½ TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste

Greek meatballs

  • 4 oz Ground beef
  • 4 oz Ground lamb
  • ¼ cup Breadcrumbs
  • 2 TBSP Red onion finely chopped
  • 1 clove Garlic minced
  • ½ Egg beaten
  • ½ tsp Dried oregano
  • ½ tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil for cooking
  • Ketchup for serving

Tomato, Avocado, Feta, and Olives

  • 1 Tomato sliced
  • 1 Avocado sliced
  • 2 tsp Extra-virgin olive oil
  • ½ clove Garlic minced
  • ½ tsp Dried oregano
  • Salt to taste
  • 2 oz Feta cheese block in brine
  • ½ cup Greek olives

Almond Milk with Cinnamon and Honey

  • 16 oz Almond milk chilled
  • ½ tsp Ground cinnamon
  • 1 TBSP Honey
US Customary - Metric

Instructions

  • Heat olive oil in a medium-sized pot. Sauté the onions until soft. Add the carrots and potatoes and sauté for 3–4 minutes more.
  • Add the peas and mix until all the peas are coated in the olive oil.
  • Add the diced tomatoes and dill. Season with salt and pepper. Add just enough hot water to slightly cover the peas (about ¼–½ cup for 2 servings).
  • Mix well and bring to a boil. Then lower the heat and simmer for 30 minutes, until the peas are soft and the water has evaporated. Set aside.
  • Preheat the oven to 375°F (190°C).
  • Greek Meatballs: In a bowl, combine the ground beef, ground lamb, breadcrumbs, red onion, garlic, beaten egg, oregano, cumin, salt, and pepper.
  • Shape the mixture into meatballs, about 1 inch in diameter.
  • Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (cook to an internal temperature of 160°F (71°C)).
  • Transfer the meatballs to a baking sheet and finish cooking in the oven for about 10–12 minutes or until cooked through.
  • Arrange the tomato and avocado slices. Drizzle with olive oil, sprinkle with garlic and dried oregano, and add a pinch of salt.
  • Mix the almond milk, cinnamon, and honey until combined.
  • Serve the meatballs with ketchup, tomato and avocado, feta cheese, Greek olives, arakas latheros, and almond milk.

Nutrition

Calories: 1139kcal | Carbohydrates: 85g | Protein: 38g | Fat: 75g | Saturated Fat: 17g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 44g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 1069mg | Potassium: 2204mg | Fiber: 24g | Sugar: 28g | Vitamin A: 7482IU | Vitamin C: 115mg | Calcium: 497mg | Iron: 9mg

Greek Meatballs

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Servings 2
Calories 1139 kcal

Ingredients
 
 

Arakas Latheros

  • 2 TBSP Extra-virgin olive oil
  • ½ cup Onion diced
  • ½ cup Carrots peeled and sliced
  • 1 cup Potato peeled and cut in bite-size pieces
  • 2 cups Green peas
  • 1 cup Canned diced tomato
  • ½ TBSP Fresh dill chopped
  • Salt to taste
  • Black pepper to taste

Greek meatballs

  • 4 oz Ground beef
  • 4 oz Ground lamb
  • ¼ cup Breadcrumbs
  • 2 TBSP Red onion finely chopped
  • 1 clove Garlic minced
  • ½ Egg beaten
  • ½ tsp Dried oregano
  • ½ tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 1 TBSP Extra-virgin olive oil for cooking
  • Ketchup for serving

Tomato, Avocado, Feta, and Olives

  • 1 Tomato sliced
  • 1 Avocado sliced
  • 2 tsp Extra-virgin olive oil
  • ½ clove Garlic minced
  • ½ tsp Dried oregano
  • Salt to taste
  • 2 oz Feta cheese block in brine
  • ½ cup Greek olives

Almond Milk with Cinnamon and Honey

  • 16 oz Almond milk chilled
  • ½ tsp Ground cinnamon
  • 1 TBSP Honey

Instructions
 

  • Heat olive oil in a medium-sized pot. Sauté the onions until soft. Add the carrots and potatoes and sauté for 3–4 minutes more.
  • Add the peas and mix until all the peas are coated in the olive oil.
  • Add the diced tomatoes and dill. Season with salt and pepper. Add just enough hot water to slightly cover the peas (about ¼–½ cup for 2 servings).
  • Mix well and bring to a boil. Then lower the heat and simmer for 30 minutes, until the peas are soft and the water has evaporated. Set aside.
  • Preheat the oven to 375°F (190°C).
  • Greek Meatballs: In a bowl, combine the ground beef, ground lamb, breadcrumbs, red onion, garlic, beaten egg, oregano, cumin, salt, and pepper.
  • Shape the mixture into meatballs, about 1 inch in diameter.
  • Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides (cook to an internal temperature of 160°F (71°C)).
  • Transfer the meatballs to a baking sheet and finish cooking in the oven for about 10–12 minutes or until cooked through.
  • Arrange the tomato and avocado slices. Drizzle with olive oil, sprinkle with garlic and dried oregano, and add a pinch of salt.
  • Mix the almond milk, cinnamon, and honey until combined.
  • Serve the meatballs with ketchup, tomato and avocado, feta cheese, Greek olives, arakas latheros, and almond milk.

Nutrition

Calories: 1139kcalCarbohydrates: 85gProtein: 38gFat: 75gSaturated Fat: 17gPolyunsaturated Fat: 9gMonounsaturated Fat: 44gTrans Fat: 1gCholesterol: 123mgSodium: 1069mgPotassium: 2204mgFiber: 24gSugar: 28gVitamin A: 7482IUVitamin C: 115mgCalcium: 497mgIron: 9mg
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