Greek-Style Meatballs with Roasted Red Peppers and Mint
Makes about 16 meatballs
Time 35 min
Based upon the hallmarks of Greek cooking - roasted red peppers, mint, oregano, and feta cheese - these meatballs are so resonant in flavor that you can simply serve them in their own juices. Alternately, eat them with marinara sauce or Cucumber Raita, or serve them on a nest of warm orzo with olive oil and a squeeze of lemon juice.
From The Whole Foods Market Cookbook
From The Whole Foods Market Cookbook
Special Diets:
Ingredients
- 1 pound lean ground beef
- 1 cup crumbled feta cheese
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano
- 2 teaspoons lemon juice
- 2 teaspoons lemon pepper
- 1 teaspoon fine sea salt
- 3 cloves garlic, finely chopped
- 1 (12.0-ounce) jar roasted red peppers, drained, patted dry, and chopped
Method
Preheat the oven to 350°F.
Mix beef, feta cheese, parsley, mint, oregano, lemon juice, lemon pepper, salt, garlic and peppers together in a large bowl, blending in cheese until no large crumbles remain.
Using a 2-ounce scoop (about 2 tablespoons) to measure, roll into 16 meatballs and transfer to a baking sheet.
Bake until browned and cooked through, about 25 minutes.
Nutritional Info:
Per serving: 1 meatball, 90 calories (25 from fat), 3g total fat, 2g saturated fat, 25mg cholesterol, 540mg sodium, 5g carbohydrates (0g dietary fiber, 0g sugar), 8g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 pound lean ground beef
- 1 cup crumbled feta cheese
- 1/2 cup finely chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh oregano
- 2 teaspoons lemon juice
- 2 teaspoons lemon pepper
- 1 teaspoon fine sea salt
- 3 cloves garlic, finely chopped
- 1 (12.0-ounce) jar roasted red peppers, drained, patted dry, and chopped