Tomatoes, eggplants, and potatoes? What the heck are you trying…
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.
Meatballs 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.
Greek Meatballs (AIP, Paleo, SCD, Whole30)
Author: Martine Partridge
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)
- Mix all ingredients together in a large bowl and place in the refrigerator for 30 minutes.
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Remove meat mixture and shape into meatballs.
- Place on baking sheet and bake for 25 minutes.