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Ground Lean Meats
Ground Lean Veal
908 g (2 lbs) Lean ground veal Fontaine Family
2.5 ml (½ tsp) salt
1 clove of garlic, minced
30 ml (2 tbsp) fresh parsley, chopped
2.5 ml (½ tsp) dried dill
1 ml (¼ tsp) dried oregano
Dash of red pepper flakes
1 ml (¼ tsp) ground cumin
125 ml (½ cup) breadcrumbs
1 ml (¼ tsp) black pepper
60 ml (¼ cup) crumbled feta cheese
80 ml (1/3 cup) yellow onion, minced
For Greek Bowls
Base: leafy green of choice (I used arugula) and orzo
Toppings: halved cherry tomatoes, thinly sliced cucumber quarters, sliced red and green peppers and white onion tossed in olive oil with salt and pepper, crumbled feta cheese
Preheat oven to 350°F (175°C).
In a large mixing bowl, add all the ingredients and mix with your hands until fully combined.
Measure out heaped tablespoons and roll using your hands until a ball begins to form (recipe will make approximately 27 meatballs). Place rolled meatballs onto a parchment paper lined baking sheet.
Bake for approximately 20 minutes (or until a thermometer inserted into the middle of the meatballs reaches 165 F˚ (71˚C) , turn meatballs halfway through cooking.
Once meatballs are done, carefully remove them from the oven and add to your greek bowls!
Serve with warm pita bread
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