Whole30 Greek Meatballs with Home Fries and Salad
Easy to make and loaded with flavour, these Whole30 Greek Meatballs are perfect for a crowd or meal prep for the week.
Servings: 6 people
Ingredients
For the Salad:
- 1 head romaine lettuce thinly sliced
- ½ head radicchio thinly sliced
- 2 medium vine-ripened tomatoes thinly sliced into halfmoons
- 2 Persian cucumbers thinly sliced into halfmoons
- 1 green bell pepper julienned
- ½ red onion thinly sliced
- 2 tablespoons roughly torn fresh dill
- 1/2 teaspoon dry mint
- ¼ teaspoon dry oregano
- 3 tablespoons extra-virgin olive oil
- 1.5 tablespoons white wine vinegar
- ¼ cup crumbled feta cheese preferably Macedonian-style
- Kosher salt and freshly-cracked black pepper to taste
For the Meatballs and Home Fries:
- ¼ cup avocado oil
- 2 pounds yellow potatoes rinsed well and cut into thick matchsticks
- 1 pound ground lamb
- 1 pound lean ground beef
- 1 yellow onion finely chopped or coarsely grated
- 4 cloves garlic finely chopped
- 1 large egg
- 1 teaspoon dry oregano
- 1 teaspoon dry mint
- 1.5 teaspoon kosher salt
- 1/2 teaspoon freshly-cracked black pepper
- 2 tablespoons finely chopped fresh parsley
- ½ teaspoon dry red chili flakes
Instructions
For the Salad:
- In a large mixing bowl, combine all of the salad ingredients and toss well to combine. Cover and set aside at room temperature until ready to serve.
For the Meatballs and Home Fries:
- In a large bowl, combine all of the meatball ingredients. Using your hands, mix together until just combined. Form into meatballs around the size of a golf ball and place on a sheet pan. Refrigerate 1-4 hours prior to cooking.
- Add ¼ cup avocado oil to a large non-stick skillet and preheat to 350F over medium heat. Add the potatoes and evenly spread them across the pan. Cook, undisturbed, until the bottoms are golden brown, around 6 minutes. Toss and continue cooking, tossing occasionally, until crispy, golden brown all over and fork-tender, around 10 more minutes. Transfer the potatoes to a metal mixing bowl, season with salt and toss to combine. Set aside, uncovered, in a warm spot or oven.
- Discard all but 2 tablespoons of the cooking oil and place the pan over medium-high heat. Add the meatballs and cook until browned, around 5 minutes. Flip and cook until the other sides are browned and the thickest part of each meatball reaches 145F, around 5 more minutes.
- Transfer to a serving platter along with the fried potatoes and salad.