Meatballs are seriously my jam! I’ve never met a meatball I didn’t like, and these are certainly no exception! I am always pleased to have a stocked pantry of spices to throw something delicious together like these Greek meatballs without any hassle.
These are perfect to enjoy with my Cauliflower Tabouli to make a complete meal. But you could also always serve these as an appetizer with my tzatziki sauce and have a healthy Whole 30 and Paleo compliant choice at a gathering! This travels great as well and almost always makes our menu for parties, tailgates, or just when we want have some Greek inspired food in our life (which is always).
Yields about 18 meatballs
Ingredients:
1 lb. ground beef (I use grass fed and grass finished)
1/4 yellow onion, diced
1 clove of garlic
1/2 Tbsp kalamata olive brine (optional)
2 tbsp fresh parsley, chopped roughly
2 tbsp fresh cilantro, chopped roughly
1 tsp of dried chives
1 tsp salt
1 tsp pepper
- Preheat the oven to 350 degree F
- Combine all ingredients in a large bowl. My beef usually retains a lot of liquid and adding the brine also creates nice liquid. If you do not have extra liquid in yours, you could always add some oil or an egg. It helps keep the meatballs juicy and avoids dry meatballs
- Form small to medium meatballs onto a baking dish
- Cook in oven for 22 minutes
- Turn oven temperature up to 425 degree F and allow the meatballs to bake another 5 minutes. This creates a crispy top of the meatballs. (Optional step)
- Enjoy with my cauliflower tabouli and tzatziki sauce