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In a large mixing bowl combine all ingredients except for the oil, and stir everything until well combined. I usually do this with my hands because that’s how my grandma taught me to do it
❤Rachel
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Mediterranean Grassfed Beef Meatballs
These Savory Tangy little meatballs are PERFECT to serve as your protein with a meal, as an appetizer on toothpicks.
OR my personal favorite: tucked neatly into glass food prep containers in the fridge for our next few meals ahead!
The addition of fresh chopped herbs really gives these meatballs such a fresh, complex flavor.
I know you’re going to love them!
Serve alongside a Greek chopped salad (many versions found on the CFC site) and you’ve got a delicious, fresh meal in minutes!
makes 4 servings
Ingredients:
- 1 lb. lean grass-fed ground beef
- 1/4 cup oat flour (ground oatmeal)
- 2 Tbsps chopped fresh dill
- 2 Tbsps chopped fresh parsley leaves
- 2 Tbsps chopped fresh mint leaves
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 tsp sea salt, or to taste
- 1/4 tsp finely ground black pepper, or to taste
- 1/2 small onion, grated
- 2-3 fresh garlic cloves, minced
- 1 Tbsp avocado or olive oil
Instructions:
In a large mixing bowl combine all ingredients except for the oil, and stir everything until well combined. I usually do this with my hands because that’s how my grandma taught me to do it 
Take a spoonful of your mixture and using your palms dipped in a bit of oil, shape into a ball. Repeat with remaining mixture. I love to use my small cookie scoop for this part because I can get them all pretty even.
Heat a large skillet over medium heat. Add in about 1 Tablespoon of oil, swirl the pan to coat, then gently add in each meatball leaving some space in between each.
Cook for about 8-10 minutes, turning on all sides until golden brown and cooked through. Serve with a fresh chopped Greek-inspired cucumber and tomato salad with feta and enjoy!
❤Rachel
Ingredients
- 1 lb. lean grass fed ground beef
- 1/4 cup oat flour (ground oatmeal)
- 2 Tbsps chopped fresh dill
- 2 Tbsps chopped fresh parsley leaves
- 2 Tbsps chopped fresh mint leaves
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 tsp sea salt, or to taste
- 1/4 tsp finely ground black pepper, or to taste
- 1/2 small onion, grated
- 2-3 fresh garlic cloves, minced
- 1 Tbsp avocado or olive oil
Instructions
- In a large mixing bowl combine all ingredients except for the oil, and stir everything until well combined. I usually do this with my hands because that's how my grandma taught me to do it 🙂
- Take a spoonful of your mixture and using your palms dipped in a bit of oil, shape into a ball. Repeat with remaining mixture. I love to use my small cookie scoop for this part because I can get them all pretty even.
- Heat a large skillet over medium heat. Add in about 1 Tablespoon of oil, swirl the pan to coat, then gently add in each meatball leaving some space in between each.
- Cook for about 8-10 minutes, turning on all sides until golden brown and cooked through.
- Serve with a fresh chopped Greek inspired cucumber and tomato salad with feta and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 lb. lean grass fed ground beef
- 1/4 cup oat flour (ground oatmeal)
- 2 Tbsps chopped fresh dill
- 2 Tbsps chopped fresh parsley leaves
- 2 Tbsps chopped fresh mint leaves
- 1/4 cup pitted Kalamata olives, chopped
- 1/4 tsp sea salt, or to taste
- 1/4 tsp finely ground black pepper, or to taste
- 1/2 small onion, grated
- 2-3 fresh garlic cloves, minced
- 1 Tbsp avocado or olive oil
Instructions
- In a large mixing bowl combine all ingredients except for the oil, and stir everything until well combined. I usually do this with my hands because that's how my grandma taught me to do it 🙂
- Take a spoonful of your mixture and using your palms dipped in a bit of oil, shape into a ball. Repeat with remaining mixture. I love to use my small cookie scoop for this part because I can get them all pretty even.
- Heat a large skillet over medium heat. Add in about 1 Tablespoon of oil, swirl the pan to coat, then gently add in each meatball leaving some space in between each.
- Cook for about 8-10 minutes, turning on all sides until golden brown and cooked through.
- Serve with a fresh chopped Greek inspired cucumber and tomato salad with feta and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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