Greek Meatballs (AIP, Paleo, SCD, Whole30)

Greek Meatballs (AIP, Paleo, SCD, Whole30)

In honour of Meatball Monday and as a way to maximize the scrumptious tzatziki I posted yesterday, here’s a recipe you are going to love.

These Greek Meatballs are impeccable wee bites that combine the flavour of quintessentially Greek herbs – oregano and mint – as well as deliver the salty punch of kalamatas. And they contain some chopped parsley, which is, you know, a veritable superfood. Dunk or drizzle these meatballs in tzatziki, and find yourself smack dab in the middle of Yumtown.

Greek Meatballs AltMeatballs are one of my favourite items to add to a batch-cook session because they are so versatile and handy. When you’re AIP-ing, they make for quick meals any time of the day. And if you find yourself getting hangry, you can pop a couple meatballs as a high-protein-keep-stomach-grumbles-at-bay snack.


5.0 from 1 reviews
Greek Meatballs (AIP, Paleo, SCD, Whole30)
Prep time
Cook time
Total time
Serves: 15-18 meatballs
  • 1 lb ground beef, pork, or lamb
  • ¼ red onion, minced
  • 2 garlic cloves, crushed
  • ¼ c parsley, chopped
  • 1 tbsp. fresh mint, chopped
  • 1 tsp dried oregano
  • 1 tbsp. lemon juice
  • 6-8 kalamata olives, diced (optional, but I highly recommend adding them)
  1. Mix all ingredients together in a large bowl and place in the refrigerator for 30 minutes.
  2. Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Remove meat mixture and shape into meatballs.
  3. Place on baking sheet and bake for 25 minutes.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.