Whole30 Greek Meatballs with Home Fries and Salad (Edit recipe)

Easy to make and loaded with flavour, these Whole30 Greek Meatballs are perfect for a crowd or meal prep for the week.

30 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	579
Fat:	35 g
Carbohydrates:	32 g
Protein:	35 g
Cholesterol:	89 g
Sodium:	464 mg
Fiber:	3 g
Sugars:	3 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

For the Salad

1 head Romaine Lettuce, thinly sliced
.5 head Radicchio, thinly sliced
2 Vine-ripened Tomato, medium, thinly sliced
2 Persian Cucumber, thinly sliced into halfmoons
1 Green Bell Peppers, julienned
.5 Red Onion, thinly sliced
2 Tbsp fresh Dill, roughly torn
.5 tsp Dried Mint
.25 tsp dried Oregano
3 Tbsp Extra Virgin Olive Oil
1.5 Tbsp White Wine Vinegar
.25 cup Feta Cheese, crumbled, preferably Macedonian-style
Kosher Salt, to taste
Ground Fresh Black Peppercorns, to taste

For the Meatballs and Home Fries

.25 cup Avocado Oil
2 lb Yellow Potatoes, rinsed well and cut into thick matchsticks
1 lb Ground Lamb
1 lb Ground Beef, lean
1 Yellow Onion, finely chopped or coarsely grated
4 cloves Garlic, finely chopped
1 Egg, large
1 tsp dried Oregano
1 tsp Dried Mint
1.5 tsp Kosher Salt
.5 tsp Ground Fresh Black Peppercorns, freshly-cracked
2 Tbsp Parsley, finely chopped
.5 tsp Red Pepper Flakes

Shop

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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.