Low Carb Greek Meatballs (Print Version)
# Ingredients:
→ Meatballs
01 -
3 garlic cloves, minced
02 -
1 tsp red pepper flakes
03 -
1/2 tsp dried thyme leaves
04 -
1 scallion, diced
05 -
1/2 red bell pepper, chopped small
06 -
1 tbsp dried mint
07 -
1 tbsp dried basil
08 -
350g minced beef
09 -
1/2 tsp salt
10 -
Freshly cracked black pepper
11 -
3 tbsp olive oil, split
→ Salad Bowl Mix
12 -
1/2 cup Greek yogurt
13 -
1 chopped cucumber
14 -
1 garlic clove, grated
15 -
Feta cheese crumbles
16 -
Olives (pitted or whole)
17 -
1 cup tomatoes, sliced or cherry type
18 -
2 cups lettuce leaves
19 -
2 scallions, thinly sliced
# Instructions:
01 -
Combine minced beef, olive oil, thyme, mint, basil, chopped pepper, black pepper, red pepper flakes, garlic, salt, and scallions in a large mixing bowl. Stir until it all holds together nicely.
02 -
Roll the mixture into small balls or patties. Heat up a non-stick skillet with 1 tbsp olive oil over medium heat. Fry the meatballs until they're browned and fully cooked inside.
03 -
Stir Greek yogurt, a touch of salt, and grated garlic together in a little bowl until smooth. Set it aside for later.
04 -
Serve meatballs alongside a mix of chopped cucumbers, tomatoes, lettuce, olives, scallions, and feta. Drizzle 1 tbsp olive oil on top and include the garlic yogurt mix as a dip.
05 -
To prep ahead, place meatballs, veggies, and yogurt garlic dip in separate sections of your meal containers. Use small cherry tomatoes instead of large ones and keep olive oil separate to add before eating.
# Notes:
01 -
Wait until the meatballs have cooled down completely before transferring to meal prep containers.
02 -
Store properly in the fridge and maintain freshness for up to 3 days.