Greek Meatballs
760kcal | 66g Protein | 51g Carbohydrates | 34g Fat
Equipment
Ingredients
For the Meatballs:
- 2 large eggs
- 1 medium onion diced
- 2 lbs lean beef 93% lean
- 6 cloves garlic
- 1/2 tsp salt
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp black pepper
- 1 tsp oregano
- 1/4 tsp cinnamon
- 1/4 tsp cumin
- 8 oz feta cheese 1 cup
For the Potatoes:
- 1.5 pounds golden potatoes halved
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 tsp pepper
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
For the Tzatziki:
- 3 cloves garlic minced or pressed
- 1/4 teaspoon salt to taste
- 1/2 medium cucumber grated
- 1 cup plain yogurt drained
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh dill
- 1/2 tsp black pepper
- 1 tablespoon olive oil
For the Cucumber Salad:
- 1 cup grape tomatoes halved
- 1 cup diced cucumber
- 1 tbsp olive oil
- 1/2 tsp salt
Instructions
For the meatballs & potatoes:
- Preheat oven to 425°F.
- Line two baking sheets with parchment paper. Spray lightly with cooking spray and set aside.
- Add all meatball ingredients to large mixing bowl. Using your hands, gently mix together ingredients until uniformly combined.2 large eggs, 1 medium onion, 2 lbs lean beef, 6 cloves garlic, 1/2 tsp salt, 1/2 tbsp garlic powder, 1/2 tbsp onion powder, 1 tsp black pepper, 1 tsp oregano, 1/4 tsp cinnamon, 1/4 tsp cumin, 8 oz feta cheese
- Shape mixture into 1 1/2-inch balls (you’ll make roughly 32 balls) and place spaced apart on one of the large baking sheets.
- In a medium mixing bowl, combine halved potatoes with olive oil, salt, pepper, onion powder, & garlic powder. Stir until well-combined, then spread in an even layer on your second baking sheet.1.5 pounds golden potatoes, 1 tbsp olive oil, 1/4 tsp salt, 1 tsp pepper, 1/2 tbsp onion powder, 1/2 tbsp garlic powder
- Place baking sheets in preheated oven. Bake 15-20 minutes or until meatballs are nicely browned and cooked through at 165°F & the potatoes are fork tender. Prepare tzatziki & cucumber salad while meatballs & potatoes bake.
For the Tzatziki:
- Mince the garlic, finely chop the herbs, & grate the cucumber.3 cloves garlic minced or pressed, 1 tablespoon chopped fresh mint, 1 tablespoon chopped fresh dill
- Combine garlic, grated cucumber, drained yogurt, mint, dill, black pepper, and olive oil to medium bowl. Stir well to combine all ingredients, then taste and adjust salt as needed. Set aside.1/4 teaspoon salt to taste, 1/2 medium cucumber, 1 cup plain yogurt drained, 1/2 tsp black pepper, 1 tablespoon olive oil
For the Cucumber Salad:
- Dice tomato & cucumber, then combine with salt & olive oil in a small mixing bowl. Gently stir to distribute ingredients, then taste and adjust salt as needed. Set aside.1 cup grape tomatoes, 1 cup diced cucumber, 1 tbsp olive oil, 1/2 tsp salt
Assembling & serving:
- Remove the meatballs & potatoes from the oven, discarding any excess fat. Evenly divide the meatballs & potatoes into four separate servings, then serve with tzatziki & a side of cucumber salad!PRO TIP: For meal prep purposes, I like to store my cucumber salad & tzatziki sauce separate from the main course. Microwaving the cucumber salad produces excess water & warm tzatziki sauce doesn't taste the same. I recommend storing these in a small container or zip loc bag, then adding as a topping with extra feta cheese after re-heating the entree!
Nutrition
Calories: 760kcalCarbohydrates: 50.7gProtein: 66.2gFat: 33.5gSaturated Fat: 12.7gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 5.9gCholesterol: 121mgSodium: 987mgPotassium: 1171mgFiber: 5.1gSugar: 8.6g
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