Greek Meatballs

Hi everyone! Another week of social distancing and I’ve done so much baking that it’s time to switch it up. Real talk, at some point I will have to put pants on that don’t stretch and it will be a shame if I can’t button them. So… I needed something a bit healthier but still hearty so I could make a super satisfying salad. These meatballs are 100% what I needed.

These meatballs are packed with flavor and can be used in so many different ways. Serve them with spaghetti and pesto, make a sandwich, serve with steamed veggies, or, my meal for the week, top a salad with them. Whatever you choose to do with the I promise they will not disappoint.

The ingredients are pretty flexible so hopefully you have everything you need for these in your kitchen.

Recipe

Ingredients:

1 lb ground chicken or turkey

1/4 cup bread crumbs (I used panko but you can use any unseasoned bread crumbs or even a piece of fresh bread, crumbled)

1/4 cup milk (any milk will work)

1 egg

2-3 garlic cloves, chopped (you can sub 1 tsp garlic powder)

1 Tbsp dried oregano

2 tsp fresh mint, chopped (sub 1 tsp dried)

1 tsp ground cumin

2 Tbsp feta cheese

1/2 tsp salt

1/4 tsp ground pepper

2 Tbsp Olive Oil

To make:

Pre-heat oven to 425 degrees

In a small bowl, combine bread crumbs and milk. Set aside so that the bread absorbs the milk. It will take about 5 minutes.

In a medium bowl, combine all other ingredients except the olive oil and add the bread mixture once it has soaked in all the milk.

Combine with hands and set aside in the fridge for 10 minutes.

Using an oven safe pan, heat olive oil on the stove on medium heat.

Remove meat mixture from fridge and form into golf ball sized ball.

Place meatballs into pan and sear until brown on the sides, about 1-2 minutes per side.

Transfer pan to the oven and cook for about 10 minutes.

Serve on a sandwich, salad, pasta, or eat alone.

Enjoy!