Hello guys, as promised I have the Greek meatball recipe for you, though it almost didn’t happen and here’s a little insight as to why. In case you don’t know me in real life or have had me as your nurse before, I’m super duper type A+++. Now, this is not a problem when it comes to my profession but in my hobby of recipe creating, blogging and food photography it can be completely paralyzing. I’ll save you from the details but let’s just say it was a meatball aesthetics issue, ugh. I can’t even tell you how many times I’ve had to say to myself “GET OVER IT LORI!!!” with a few other choice words thrown in there. Thankfully I do get over it because then I get to share these fantastic meatballs with you all and though they may not look perfect they are just delicious!
Anywhoooo, these are so good and full of flavor on their own, but with the tzatziki sauce I posted a few days ago they make a fantastic pair. I’m a huge condiment/sauce kinda gal, besides adding more flavor it does help to make protein a little easier to tolerate by giving it some “moisture.” UGH, why is that word so cringe worthy, anyway, protein is still really hard for me to tolerate, even 12 years post RNY, and when it’s on the dry side it can ruin a bariatric patients day, oy, the pain and misery just thinking about it. I do have two other meatball recipes, and, truth be told it’s easier for me (and most bariatric patients) to mentally and physically manage protein in this smaller portion and being that its made out of ground beef it’s a little easier to digest as well, so you’ll see more meatball recipes on here for sure!
I won’t keep you away from your Saturday any longer! I hope you are able to relax and do something fun this weekend and please let me know if you get around to making these meatballs. If you use any social media, tag me in your post and use the hashtag #thebariatricdish so I can see your creations.
- 1 pound of ground beef (I recommend grass fed when you can)
- 1/4 cup of grated or finely chopped red onion
- 3–4 cloves of garlic (or to your taste)
- 1 egg (I recommend pastured organic eggs)
- 1/4–1/3 cups crumbled feta
- 2 tsp oregano
- 1tsp thyme
- 1 tsp rosemary
- Zest of a small lemon
- 1 tsp marjoram
- 3 Tbsp almond flour (or breadcrumbs if not gluten free)
- Fresh cracked black pepper
- Non-stick pan
- small or medium scoop
- Mixing bowl
** I did not add any salt to this recipe, the saltiness from the feta cheese was enough for my taste. Feel free to add salt if you want, but just be aware that feta is a salty cheese.
- Whisk the egg in a separate bowl and set aside.
- Add all of the ingredients to a large mixing bowl.
- Mix thoroughly and set aside.
- Using a small or medium scoop form your meatballs and add to a non-stick pan with a small amount of cooking fat in it.
- After you have added all your meatballs to the pan turn on the heat to medium/medium high.
- You may have to adjust your heat but let the meatballs cook on each side untill they have a nice caramelized crust and color to them. Use a pair of tongs to turn/rotate the meatballs.
- This takes approximately 15-20 minutes depending on how well cooked you like your protein.
- After they are cook to your taste remove them from the pan and serve.
Come hashtag with me!
I'm thrilled that you are making my recipes and I'd love to see them! Be sure to use the hashtag #thebariatricdish when you are posting on social media.#thebariatricdish