I hear there’s this Greek saying:
“Μ’ένα σμπάρο, δυο τρυγώνια.”
It translates to something like:
“One shot, two birds.”
Which, to me, meant:
“I have this mince that’s going to turn bad soon, and this mint is looking a bit dodgy. I really need some protein for tomorrow’s lunchboxes, too. I know! Make the Greek meatballs you made often early in your marriage.”
And that’s how these Greek meatballs became Greek lunchbox meatballs.
Or something like that, anyway.
I used to make these babies when hubby and I first became a team, and they were perfect to team with Greek salad. Because Greek salad is amazing and sometimes you just need a little excuse to make it. And a little something to mop up the olive oil and herbs and feta and deliciousness. I love Greek salad. Can you tell?
These Greek meatballs are fantastic in Summer, when you need some protein to go with a lunchbox salad, and you can shape them however your kids prefer their meat – make fun little meatballs, flatten them into patties or make souvlaki skewers.
If you have a BBQ, you’ll want to use it for these meatballs. Getting them nice and charred on the outside is part of the magic.
Greek meatballs – gluten-free, low carb and paleo-friendly
Makes about 10 large meatballs
- 500 grams of quality beef mince
- 1 small red onion, very finely diced
- 1/4 cup of tomato paste (I used Sarah Wilson‘s nomato passata from her latest book Simplicious for a bit of extra veg)
- 1/4 cup of fresh continental parsley, finely chopped
- 5 tablespoons of fresh mint, finely chopped
- 2 teaspoons of sea salt flakes
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of all spice
- 1/8 teaspoon of cayenne pepper
- Heat some cooking fat in a large frying pan over medium heat.
- Place all ingredients in a large bowl and mix with your hands until well combined.
- Shape into balls or patties (or whatever your kids prefer) and fry for about 4 minutes each side, depending on size.
- Serve them in the lunchbox with some some Greek salad, tzatziki and pita.