Greek Meatballs

    makes 36 meatballs (6 per serving) · prep time: 15 minutes cook time: 15 minutes

    This is hands down my favorite recipe in this book. The cool cucumber sauce pairs perfectly with the savory meatballs. My Green Onion and Lime Cauliflower Rice (here) complements this dish perfectly—it was like they were made to go together. This is also one of my favorite recipes for meal prep. The meatballs freeze well, and the cucumber sauce can be whipped up in no time flat.


    • 2 pounds ground beef (see tip)
    • 1 small onion
    • ½ cup crumbled feta cheese
    • 2 cloves garlic, minced
    • 1 large egg
    • 2 tablespoons chopped fresh flat-leaf parsley
    • 1 tablespoon chopped fresh mint
    • 1 teaspoon dried oregano leaves
    • 1 teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 2 tablespoons olive oil
    • Cucumber Sauce for serving (optional)
    • A few sprigs fresh mint, for garnish


    1.Put the ground beef in a large mixing bowl. Using a Microplane, grate the onion into the bowl.
    2.Add the feta, garlic, egg, parsley, mint, oregano, salt, and pepper. Using your hands, mix until the ingredients are well incorporated. Form the mixture into 36 meatballs, about 1½ inches in diameter.
    3.Preheat the oven to 350°F.
    4.Heat the olive oil in a large ovenproof skillet over medium-high heat. Place the meatballs in the pan and cook until they are browned all over, about 5 minutes.
    5.Transfer the skillet to the oven and bake for 10 minutes, or until the meatballs are cooked through. Serve the meatballs with the sauce, garnished with fresh mint sprigs.

    tip: These meatballs are also good when made with ground pork, lamb, or any combination of the three meats.

    CALORIES: 359 | FAT: 23 g | PROTEIN: 34 g | TOTAL CARBS: 2.3 g | DIETARY FIBER: 0.3 g | NET CARBS: 2 g