Ground Lean Meats
Ground Lean Veal
25 min Preparation
20 min Cooking
6 Portions


  • 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


  1. Preheat oven to 350°F (175°C).
  2. In a large mixing bowl, add all the ingredients and mix with your hands until fully combined.
  3. 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.
  4. 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.
  5. Once meatballs are done, carefully remove them from the oven and add to your greek bowls!

Side dishes

Serve with warm pita bread

Tips and Tricks