Greek Meatballs
Servings 2
Calories 581kcal
Ingredients
Greek Meatballs
- 4 oz Ground beef
- 4 oz Ground lamb
- 2 TBSP 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
- Ketchup for serving
- 2 Whole grain pita bread
Deconstructed Greek Salad
- 1 Tomato sliced
- 1/2 Avocado sliced
- 1 tsp Extra-virgin olive oil
- ½ clove Garlic minced
- ½ tsp Dried oregano
- Salt to taste
- Black pepper to taste
- 2 TBSP Feta cheese crumbled
- ½ cup Greek olives
- 2 cups Arugula
Chamomile Tea
- 2 bags Chamomile tea or 1 tsp loose-leaf chamomile tea per serving
Instructions
- Prep all ingredients per instructions above.
- Preheat the oven to 375°F (190°C).
- Greek Meatballs: In a bowl, combine ground beef, ground lamb, breadcrumbs, red onion, minced garlic, beaten egg, oregano, cumin, salt, and black 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.
- Transfer the meatballs to a baking sheet and finish cooking in the preheated oven for about 10 - 12 minutes or until cooked through.
- On a bed of arugula place the tomato and avocado slices. Drizzle with olive oil, sprinkle with garlic, oregano, and feta, and add a pinch of salt and pepper.
- Prepare Pita Bread: Warm the pita bread in the oven or on a skillet.
- Make the tea according to the directions on the package. Serve.
- Serve the meatballs with ketchup, pita, deconstructed Greek salad, and chamomile tea.
Nutrition
Calories: 581kcal | Carbohydrates: 19g | Protein: 26g | Fat: 46g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 879mg | Potassium: 832mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1288IU | Vitamin C: 18mg | Calcium: 210mg | Iron: 4mg