Greek Meatballs

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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories: 987kcal

Ingredients

Greek Meatballs

  • 4 oz Ground beef
  • 4 oz Ground lamb
  • ¼ cup Breadcrumbs
  • 2 tbsp Red onion finely chopped
  • 1 clove Garlic minced
  • ½ tsp Dried oregano
  • ½ tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 1 TSP Extra-virgin olive oil

Brown Rice Pilaf

  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 Garlic minced
  • 1/2 cup Brown rice rinsed
  • 1 cup Chicken broth

Deconstructed Greek Salad

  • 2 cups Arugula lightly rinsed and dried
  • 1 Tomato sliced
  • 1 Avocado sliced
  • 2 tsp Extra-virgin olive oil
  • ½ tsp Dried oregano
  • Salt to taste
  • Black pepper to taste
  • ½ clove Garlic minced
  • ½ block Feta cheese cut into chunks
  • 1 cup Greek olives

Chamomile Tea

  • 4 cups Water
  • 2 Chamomile tea bags
  • 1-2 TBSP Honey or sugar (adjust to taste)

Baklava

  • 2 pieces Baklava store-bought
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • Preheat the oven to 375°F (190°C).
  • In a bowl, combine ground beef, ground lamb, breadcrumbs, red onion, garlic, egg, oregano, cumin, salt, and pepper. Mix well and shape into 1-inch meatballs.
  • Heat olive oil in a skillet over medium heat. Brown meatballs on all sides. Transfer to the oven and cook for 10–12 minutes, until the internal temperature reaches 160°F (71°C).
  • For the pilaf, heat oil in a pot over medium heat. Sauté onion and garlic until softened. Add rice and broth. Cook according to package directions. Season with salt and pepper.
  • For the salad, top arugula with tomato and avocado slices. Drizzle with olive oil, then top with garlic, oregano, feta, salt, pepper, and olives.
  • Bring the water to a boil. Remove from heat and add the chamomile tea bags. Let steep for 5 minutes. Remove the tea bags.
  • Serve the meatballs with brown rice pilaf, Greek salad, chamomile tea, and baklava for dessert.

Nutrition

Calories: 987kcal | Carbohydrates: 82g | Protein: 30g | Fat: 63g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 36g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 1750mg | Potassium: 1289mg | Fiber: 14g | Sugar: 19g | Vitamin A: 1426IU | Vitamin C: 24mg | Calcium: 199mg | Iron: 7mg

Greek Meatballs

No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Servings 2
Calories 987 kcal

Ingredients
 
 

Greek Meatballs

  • 4 oz Ground beef
  • 4 oz Ground lamb
  • ¼ cup Breadcrumbs
  • 2 tbsp Red onion finely chopped
  • 1 clove Garlic minced
  • ½ tsp Dried oregano
  • ½ tsp Ground cumin
  • Salt to taste
  • Black pepper to taste
  • 1 TSP Extra-virgin olive oil

Brown Rice Pilaf

  • 1 tsp Extra-virgin olive oil
  • 2 TBSP Onion minced
  • 1 Garlic minced
  • 1/2 cup Brown rice rinsed
  • 1 cup Chicken broth

Deconstructed Greek Salad

  • 2 cups Arugula lightly rinsed and dried
  • 1 Tomato sliced
  • 1 Avocado sliced
  • 2 tsp Extra-virgin olive oil
  • ½ tsp Dried oregano
  • Salt to taste
  • Black pepper to taste
  • ½ clove Garlic minced
  • ½ block Feta cheese cut into chunks
  • 1 cup Greek olives

Chamomile Tea

  • 4 cups Water
  • 2 Chamomile tea bags
  • 1-2 TBSP Honey or sugar (adjust to taste)

Baklava

  • 2 pieces Baklava store-bought

Instructions
 

  • Prepare the ingredients as instructed above.
  • Preheat the oven to 375°F (190°C).
  • In a bowl, combine ground beef, ground lamb, breadcrumbs, red onion, garlic, egg, oregano, cumin, salt, and pepper. Mix well and shape into 1-inch meatballs.
  • Heat olive oil in a skillet over medium heat. Brown meatballs on all sides. Transfer to the oven and cook for 10–12 minutes, until the internal temperature reaches 160°F (71°C).
  • For the pilaf, heat oil in a pot over medium heat. Sauté onion and garlic until softened. Add rice and broth. Cook according to package directions. Season with salt and pepper.
  • For the salad, top arugula with tomato and avocado slices. Drizzle with olive oil, then top with garlic, oregano, feta, salt, pepper, and olives.
  • Bring the water to a boil. Remove from heat and add the chamomile tea bags. Let steep for 5 minutes. Remove the tea bags.
  • Serve the meatballs with brown rice pilaf, Greek salad, chamomile tea, and baklava for dessert.

Nutrition

Calories: 987kcalCarbohydrates: 82gProtein: 30gFat: 63gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 36gTrans Fat: 1gCholesterol: 84mgSodium: 1750mgPotassium: 1289mgFiber: 14gSugar: 19gVitamin A: 1426IUVitamin C: 24mgCalcium: 199mgIron: 7mg
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