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Excellent meal prep idea for your week ahead:
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Greek Inspired Meatballs
Flavor-pack your protein this week with our scrumptious Greek Inspired Meatballs!
These bite-sized balls are not only delicious but also a perfect meal prep solution for a busy week ahead. With their tender texture and complex flavors, you’ll want to make a large batch to enjoy throughout the week. And the best part? They store and reheat beautifully, making them a convenient and healthy option.
Indulge in the savory goodness of these meatballs, made with lean ground beef, bison, or lamb, and infused with the freshness of parsley, garlic, and oregano. Serve them with some crisp seasonal vegetables and a dollop of creamy Tzatziki or Greek yogurt for a satisfying snack or meal.
What’s more, these meatballs are incredibly versatile and can be customized to suit your taste preferences. Use your favorite milk alternative, such as coconut milk or cashew milk, and enjoy the flexibility of making them your own.
So why settle for boring, bland protein this week when you can have a flavorful and nutritious solution like these Greek Inspired Meatballs? Make a batch today and savor the beauty of homemade meal prep that will keep you going all week long!
Excellent meal prep idea for your week ahead:
These meatballs store very well in the fridge for up to 4 or 5 days. They reheat nicely in a skillet or an air fryer. Wrap tightly and freeze for up to 2 months.
🥛Use ANY milk of your choice. My personal preferences for meatballs are unsweetened coconut milk or unsweetened cashew milk. Dairy milk works great too.
âž¡ï¸How to Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Homemade Tzatziki:
Rachel’s Flavorful Homemade Tzatziki Sauce for Clean Eating!
Makes about 24 meatballs, 6 servings
Ingredients:
- 2 lbs lean ground beef, bison, or half beef/bison half lamb
- 1 large red onion, grated
- 6 fresh garlic cloves, pressed
- 1 cup oat flour, divided
- 1/4 cup milk of choice
- 3 large eggs, beaten
- 1 bunch fresh parsley leaves, minced
- 1 Tbsp dried oregano
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps olive oil or avocado oil, divided
Serving suggestion:
- cucumbers, sliced
- tomatoes, chopped
- red onion, sliced
- bell pepper, seeded and chopped
- kalamata olives
- Tzatziki or Greek yogurt, to dip
Instructions:
In a large bowl add your ground meat, onion, garlic, 1/2 cup of oat flour, milk, eggs, parsley, and all seasonings.
Thoroughly mix to combine; Take equal spoonsful of meat mixture and roll into your palms to form the meatballs.
I like using a cookie scoop to achieve evenly sized meatballs.
Place the remaining oat flour on a large plate. Roll each meatball in the remaining oatmeal flour, lightly coating the outside, then set aside on another plate.
Heat half of your oil in a large skillet over medium heat. Add the meatballs, in 2 separate batches, to avoid overcrowding your pan.
Cook for 5-6 minutes, stirring halfway, until they are all nicely browned on all sides.
Serve with fresh vegetables of your choice & Tzatziki or Greek yogurt as a dip.
Enjoy!
â¤ï¸Rachel
Ingredients
- 2 lbs lean ground beef, bison, or half beef/bison half lamb
- 1 large red onion, grated
- 6 fresh garlic cloves, pressed
- 1 cup oat flour, divided
- 1/4 cup milk of choice
- 3 large eggs, beaten
- 1 bunch fresh parsley leaves, minced
- 1 Tbsp dried oregano
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 Tbsps olive oil or avocado oil, divided
Serving suggestion:
- cucumbers, sliced
- tomatoes, chopped
- red onion, sliced
- bell pepper, seeded and chopped
- kalamata olives
- Tzatziki or Greek yogurt, to dip
Instructions
- In a large bowl add your ground meat, onion, garlic, 1/2 cup of oat flour, milk, eggs, parsley, and all seasonings.
- Thoroughly mix to combine; Take equal spoonsful of meat mixture and roll into your palms to form the meatballs. I like using a cookie scoop to achieve evenly sized meatballs.
- Place the remaining oat flour on a large plate.
- Roll each meatball in the remaining oatmeal flour, lightly coating the outside, then set aside on another plate.
- Heat half of your oil in a large skillet over medium heat.
- Add the meatballs, in 2 separate batches, to avoid overcrowding your pan.
- Cook for 5-6 minutes, stirring halfway, until they are all nicely browned on all sides.
- Serve with fresh vegetables of your choice & Tzatziki or Greek yogurt as a dip.
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