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By PrimalGourmet
on Jun 12, 2022, Updated Jul 05, 2022
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Easy to make and loaded with flavour, these Whole30 Greek Meatballs are perfect for a crowd or meal prep for the week. Serve them with some Home Fries and a big side of salad. Just note that this salad recipe calls for feta cheese, so if you’re doing a round of Whole30 simply omit that ingredient.
What You Need for Whole30 Greek Meatballs
- Beef and Lamb: For flavour and texture, I like to use a combination of half ground beef and half ground lamb. Because ground lamb tends to be fatty, you can use a lean ground beef.
Of course, you can substitute all beef, all lamb, or even combine other ground meats of choice. Pork, turkey, veal, chicken or game meats would all work well in this recipe.
- Onion and Garlic: These are the real flavour powerhouses in these Whole30 Greek Meatballs. Sometimes I grate the onion and garlic so that more of the juices flavour the meat, other times I finely chop it for more texture. Both ways work here so do whatever you prefer or find easier.
- Fresh Parsley: Finely chopped fresh parsley adds a beautiful pop of colour and flavour to the Greek meatballs. You can use flat leaf or curly here. Bonus points if it’s from your garden.
- Dried Herbs: Dry oregano and dry mint give the meatballs a delicious earthiness and flavour. You could experiment with other dried herbs as well, such as thyme, rosemary, marjoram, or fenugreek. Alternatively, try using fresh herbs. Just be sure to use around double the volume as dried.
- Egg: It’s not absolutely necessary and I’ve made this recipe without it, but egg does add a nice texture and helps bind the meat mixture together as it fries.
- Dry Chili Flakes: The amount called for in this recipe will not make the meatballs spicy. However, they will add a subtle depth of flavour that I think works very well here.
What to Serve With the Greek Meatballs
As with most things, I serve these Greek meatballs family style on a big platter. This time it was alongside some crispy home fries and a huge Mediterranean salad.
You could also serve the Greek meatballs with some rice pilaf, my Whole30 Roasted Greek Potatoes, Half-Samshed Garlic and Dill Potatoes, or Mediterranean Orzo Salad. The options are endless.
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Whole30 Greek Meatballs with Home Fries and Salad
Easy to make and loaded with flavour, these Whole30 Greek Meatballs are perfect for a crowd or meal prep for the week.
Prep Time: 30 minutes minutes
Cook Time: 30 minutes minutes
Servings: 6 people
Ingredients
For the Salad:
- 1 head romaine lettuce, thinly sliced
- ½ head radicchio, thinly sliced
- 2 medium vine-ripened tomatoes, thinly sliced into halfmoons
- 2 Persian cucumbers, thinly sliced into halfmoons
- 1 green bell pepper, julienned
- ½ red onion, thinly sliced
- 2 tablespoons roughly torn fresh dill
- 1/2 teaspoon dry mint
- ¼ teaspoon dry oregano
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons white wine vinegar
- ¼ cup crumbled feta cheese, preferably Macedonian-style
- Kosher salt and freshly-cracked black pepper to taste
For the Meatballs and Home Fries:
- ¼ cup avocado oil
- 2 pounds yellow potatoes, rinsed well and cut into thick matchsticks
- 1 pound ground lamb
- 1 pound lean ground beef
- 1 yellow onion, finely chopped or coarsely grated
- 4 cloves garlic, finely chopped
- 1 large egg
- 1 teaspoon dry oregano
- 1 teaspoon dry mint
- 1.5 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon dry red chili flakes
Instructions
For the Salad:
In a large mixing bowl, combine all of the salad ingredients and toss well to combine. Cover and set aside at room temperature until ready to serve.
For the Meatballs and Home Fries:
In a large bowl, combine all of the meatball ingredients. Using your hands, mix together until just combined. Form into meatballs around the size of a golf ball and place on a sheet pan. Refrigerate 1-4 hours prior to cooking.
Add ¼ cup avocado oil to a large non-stick skillet and preheat to 350F over medium heat. Add the potatoes and evenly spread them across the pan. Cook, undisturbed, until the bottoms are golden brown, around 6 minutes. Toss and continue cooking, tossing occasionally, until crispy, golden brown all over and fork-tender, around 10 more minutes. Transfer the potatoes to a metal mixing bowl, season with salt and toss to combine. Set aside, uncovered, in a warm spot or oven.
Discard all but 2 tablespoons of the cooking oil and place the pan over medium-high heat. Add the meatballs and cook until browned, around 5 minutes. Flip and cook until the other sides are browned and the thickest part of each meatball reaches 145F, around 5 more minutes.
Transfer to a serving platter along with the fried potatoes and salad.
Video
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