GREEK MEATBALLS
Ground Lean Meats
Ground Lean Veal
25 min
Preparation
20 min
Cooking
6
Portions
Ingredients
- 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
- Dressing: tzatziki
Preparation
- 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!
Side dishes
Serve with warm pita bread