I totally should not be writing this post right now.
But I totally am. Who cares if I have a huge paper, worth my entire semester grade, due on Sunday (after a week extension), and have plans to go to Dallas Friday night.
I apparently don’t.
There’s really nothing to ease my pain at this point other than blantant avoidance. So let’s talk meatballs.
Feta, garlic, onion, herb packed juicy baked meatballs are where it’s at.
Ever jealous of a co-workers meaty, burger-like, delicious smelling, home-cooked and healthy meal?
Well, get ready to be jealoused on.
Think salad with whole grains (brown rice, bulgar, quinoa etc.), dank dressing and glorious Greek style (and grass-fed) meatballs.
My work day got better already.
*Everything can be made the night before (yay! for convenience), store everything separately and assemble the morning of, or right before serving.
*Sogginess didn’t seem to be an issue.
*The dressing gets better with age.
Whose lunches are you jealous of?
Greek Meatball Salad
Prep Time: 15 -20 minutes
Cook Time: 15-20 minutes
Ingredients (4 servings)
- 1.5 lbs grass-fed ground beef
- 1/2 red onion, chopped
- 4-5 garlic cloves, minced
- 2 Tbsp fresh chopped herbs (basil, mint, etc.)
- 1 tsp dried oregano, rubbed between hands when added to meat
- 1 tsp sea salt
- 1/4 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 3 oz. crumbled feta
- 1.5-2 c. cooked brown rice (substitute: quinoa, bulgar, another favorite grain)
- 1 organic cucumber, cubed
- 1 Roma tomato, seeds removed, chopped
- 1-2 Tbsp fresh chopped red onion
Preheat the oven to 425 degrees F.
In a medium -large bowl, add the meatball ingredients listed. Mix together with your hands, gently, not overworking the meat, but incorporating everything together.
Roll 1 inch diameter balls with your hands and place on a parchment paper lined baking sheet, about 1 inch apart. Baked for 15-20 minutes depending on the doneness you prefer and your oven.
While the meatballs cook, assemble the dressing and salad. Follow directions for the dressing here, I suggest making a double batch, it’s my fav.
For the salad, add the veggies to a medium bowl, then place the rice on top, Toss with the dressing right before serving. I start with 2-3 Tbsp of dressing, then add from there. You can also serve the dressing alongside the meal.
Once the meatballs are cooked,remove them from the oven and let cool while you prepare the plates. Serve each plate with salad topped with meatballs.