Greek Inspired Meatballs
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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