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.

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.

Enjoy!

5.0 from 1 reviews

Greek Meatballs (AIP, Paleo, SCD, Whole30)

 

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Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: Martine Partridge

Serves: 15-18 meatballs

Ingredients

• 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)

Instructions

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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