Greek Meatballs
Meatballs are by far and away our favorite protein to batch cook. It takes just a bit longer to double the recipe to pop into the freezer for a long day when you can’t muster the energy to cook a meal from scratch. We love the greek flavor profile with a garlicky yogurt sauce and roasted veggies. When we have time we aedd some sourdough naan to make little wraps, mmm.
Ingredients:
1 egg
1 cup breadcrumbs (we make ours from leftover sourdough!)
2 tablespoons milk (you can use water or any non-dairy milk)
1 tablespoon fresh oregano, finely chopped (you can sub for ½ tablespoon dried italian seasoning if you don’t have fresh!)
½ teaspoon ground cumin
1 teaspoon salt
A bit of freshly ground pepper
Pinch of red pepper flakes
2 pounds ground beef, turkey, pork, or lamb! (our favorite combos are all lamb or ½ beef and ½ pork)
Directions:
Preheat your oven to 400 F.
Whisk the egg well in a large bowl. Add the bread crumbs and milk and let the liquid soak into the bread crumbs. Add the salt, pepper, cumin, herbs, and red pepper flakes and mix well.
Add the meat and use your hands to combine the mixture well. You want the breadcrumb mixture to really get incorporated with the meat.
Scoop little meatballs about 1 inch in diameter, about the size of a golf ball. Roll nice and round and place on a parchment lined baking sheet.
Bake for about 25 minutes or until the tops of the meatballs are browning nicely and there is a little sizzle. You’re ready to eat! These make such wonderful leftovers so don’t be afraid to double the recipe and eat them in different ways all week.
