Description
High protein Greek-inspired gluten free Lamb & Beef Meatballs served with a simple Whipped Feta sauce makes an amazing weeknight dinner! Serve with rice, cucumber, and tomatoes, or package up for meal prep for the week.
Ingredients
Units
Scale
For the Greek Meatballs:
- 1 pound extra lean ground beef
- 1 pound ground lamb
- 2 eggs, lightly beaten
- 1/2 cup panko breadcrumbs, gluten free
- 1/2 cup grated red onion
- 4 garlic cloves, grated
- 1 tablespoon chopped fresh oregano (1 teaspoon dried oregano)
- 2 tablespoons finely chopped fresh parsley (1 tablespoon dried parsley)
- 1/2 teaspoon crushed red pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
For the Whipped Feta:
- 2 cups feta cheese
- 1/2 cup plain Greek yogurt
- 1 garlic clove, chopped
- 3/4 tsp. grated lemon zest
- 2 tablespoons lemon juice
For Serving:
- 2 cups cooked basmati rice
- 3 cups diced cucumber
- 2 cups cherry tomatoes, halved (or chopped tomatoes)
- Lemon wedges
- Fresh parsley
Instructions
- Prep meatballs. Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, add the ground beef, ground lamb, eggs, breadcrumbs, grated red onions, grated garlic, oregano, parsley, red pepper, salt, and black pepper. Using your hands, knead all the ingredients together until everything is fully incorporated.
- Form meatballs. Use 1-2 teaspoons of olive oil to oil your hands and prevent the meatballs from sticking. Using your hands, form 28-30 meatballs, each about 2” in diameter, and line them up on the prepared baking sheet.
- Cook meatballs. Bake the meatballs at 400 degrees F for 25 minutes.
- Make feta sauce. Meanwhile, add feta, Greek yogurt, garlic, lemon zest, and lemon juice into the bowl of a food processor. Process just until smooth. Overprocessing can lead to a runny sauce.
- Assemble bowls. Divide rice, cucumber, and cherry tomatoes between 4 bowls. Add 4-6 meatballs to each bowl and drizzle with 2-3 tablespoons whipped feta sauce. Store leftover feta sauce and meatballs separately, in sealed containers, in the fridge for up to 1 week.
Notes
- To prevent sticking when rolling the meatballs, oil your hands with 1 teaspoon or so of olive oil. Works like a charm!
- Can't find ground lamb? Use all ground beef, making sure to use at least 1 pound 80/20 beef to prevent the meatballs from being too lean.