Greek-Inspired Meatballs
These Greek-inspired meatballs are packed with flavor and easy to make! Eat them on their own or make a bowl with veggies, rice, and tzatziki for a full meal.
Servings: 6 servings
Ingredients
For the Meatballs
- 2 pounds ground beef
- 1/2 onion finely diced
- 2 tablespoons diced kalamata olives
- 3 cloves garlic finely minced
- 3 tablespoons lemon juice
- 3/4 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried dill
For the Tzatziki (regular):
- 3/4 cup full-fat grass-fed, Greek yogurt
- 3 tablespoons grated & drained fresh cucumber water squeezed out
- 1 clove garlic finely grated
- Pinch fine sea salt
For the Tzatziki (dairy-free and Paleo):
- 1/2 cup thick cream from a can of full-fat coconut milk
- 1/4 cup fresh lemon juice more if needed to thin
- 3 tablespoons grated & drained fresh cucumber squeeze the water out
- 1 clove garlic finely grated
- Pinch fine sea salt
Instructions
- Preheat oven to 400 F.
- Add all ingredients for the meatballs to a large bowl. Mix with your hands until seasonings, onion, garlic, and olives are fully incorporated.
- Scoop the mixture into 1-inch balls and place on a rimmed baking sheet.
- Bake for 25-30 minutes until browned and fully cooked through.
- For the traditional and Paleo-friendly tzatziki: whisk the ingredients together and set aside until ready to serve. Note: for the coconut milk-based tzatziki, you may need to whisk vigorously until all lumps are out. Add more lemon juice or even water until you get the consistency you like.
Nutrition
Calories: 487kcal | Carbohydrates: 7g | Protein: 28g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 111mg | Sodium: 448mg | Potassium: 596mg | Fiber: 1g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 9mg | Calcium: 90mg | Iron: 4mg