Greek · Dinner
Crispy Meatballs with Herbs
Pan-fried Greek-style meatballs made with lean ground beef, cottage cheese, feta and cannellini beans, bound with egg and oats, seasoned with oregano, mint and garlic. Served with lemon-yogurt dip and a fresh bean-and-herb side salad.
$6
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
62.8gProtein
26.3gFat
34.1gCarbs
7.2gSugar
9.6gFiber
1180mgSodium
296mgChol
9.8gSat Fat
1180mgPotassium
320mgCalcium
6.4mgIron
2.7mcgVitamin B12
14mgVitamin C
Goes well with
Greek Lager or Pale Ale
local
Greek Coffee (Ellinikos)
international
protein-rich
high-fiber
high-protein
Instructions
1
Prep
In a large bowl, combine ground beef, cottage cheese, feta, mashed cannellini beans, egg, oats, mint, parsley, oregano, minced garlic, minced onion, lemon zest, salt and pepper; mix by hand until just combined.
2
Chill
Cover and refrigerate the mixture for 15 minutes until the oats absorb moisture and the mixture firms up.
3
Build
Shape the mixture into 8 even meatballs, rolling firmly so they hold together.
4
Fry
Heat olive oil in a nonstick skillet over medium heat; fry meatballs in a single layer, turning every 2–3 minutes for 12–14 minutes until deeply golden-brown and firm.
5
Plate
Arrange meatballs with bean salad, sliced cucumber, arugula, and a dollop of lemon-stirred Greek yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz451g lean ground beef
- 5.2 oz150g cottage cheese, full-fat
- 2 oz56g feta cheese
- 3.2 oz90g cannellini beans, cooked
- 4 tbsp4 tbsp fresh mint
- 4 tbsp4 tbsp fresh parsley
- 2 tsp2 tsp oregano, dried
- 4 cloves4 cloves garlic
- 11 small onion
- 22 large eggs
- 6 tbsp6 tbsp rolled oats, dry
- 2 tsp2 tsp lemon zest
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 4 tbsp4 tbsp olive oil, for pan-frying
- 7 oz200g plain whole-milk Greek yogurt
- 2 tsp2 tsp lemon juice
- 1 cup150g cannellini beans, cooked
- 2 cup40g arugula
- 11 small cucumber
