Saturday, May 4, 2013

Greek Meatballs (gluten free)

I finally made it back to cooking club this month! I have been so busy, I haven't been able to participate at all lately! Our theme this month was Greek. As usual, the dinner was delicious! I loved these meatballs my friend Stephanie brought. Super easy, and very tasty! Yum, yum!

Greek Meatballs
from everyday paleo

1 pound ground lamb
1/2 pound ground beef
2 tablespoons minced chives
3 cloves garlic, minced
1/4 cup chopped parsley
1 egg, room temp
1 tablespoon dried mint
1 tablespoon oregano
1 teaspoon sea salt
1 1/2 tespoons cumin
1 tablespoon cinnamon
2 tablespoons extra virgin olive oil
8-10 dried apricots, chopped
8 (or a many as you want) kalamata olives, chopped

Preheat oven to 450 degrees F. Prepare baking sheet by placing cooling racks on top so that the meatballs will cook evenly and the grease will drip off. Spray with nonstick spray. 

In a large bowl, mix all ingredients until all ingredients are distributed evenly. Form meat mixture into meatballs about 1 inch in diameter.  Place each meatball on the baking sheet you prepared. 

Bake at 450 about 10-15 mins, depending on size. Make sure the meatballs are cooked all the way through.

1 comment:

SkinnyMommy said...

I love the mint in here-yum!


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