Mediterranean Meatballs

Mediterranean Meatballs 1.jpg

What can I say? I love, love , love anything Mediterranean. And if it can be easily prepped and made portable, then all the better! So these were absolutely a win in my book!

If I’m being totally honest, these didn’t actually get used as intended; these were supposed to be a few lunches throughout the week. But as I was photographing these 8 meatballs, I heard from the other room “hey babe, these taste like, Mediterranean or something!”…yep, my husband ate 10 of them. So I said “what the heck” and the rest became our dinner!

Full of traditional Mediterranean flavor (without the bread, egg or nightshades), these paired AMAZINGLY with my Dairy Free Tzatziki sauce.

Yield: Approx 20 Meatballs
Author:

Mediterranean Meatballs

prep time: 15 Mcook time: 35 Mtotal time: 50 M

ingredients:

  • 1 lb pastured ground chuck
  • 1/2 lb ground pork
  • 1/4 cup finely diced red onion
  • 1/4 cup fresh basil, chopped
  • 2 tbsp fresh parsley, chopped
  • 3 garlic cloves, minced
  • 5 kalamatta olives, diced
  • 1 1/2 tbsp fresh lemon juice
  • 2 heaping tbsp cassava flour
  • 1 1/2 tsp sea salt
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder

instructions:

How to cook Mediterranean Meatballs

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients and knead together until thoroughly combined.
  3. Use a cookie scoop to portion out mixture and roll into 1 1/2” balls.
  4. Line a baking sheet with parchment paper. Place meatballs on the baking sheet, and bake for 35-40minutes until done through and brown.
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