If there is one herb that is underutilized in my herb bed, it has to be oregano. Which is so sad, because oregano grows like mad. Seriously. It grows and spreads like mint. It might even be in the mint family. If I wasn’t so lazy, I would open up another window and Google it and find out for you, but I am, so I will just leave you wondering. Unless one of you fine readers want to look and leave it in the comments.
So, anyway, my point is, that when I find a recipe with fresh oregano, I make it. No questions asked. And since I bought a side of beef last year and got, I kid you not, 61 pounds of ground beef, if the recipe calls for ground beef, I make it. (By the way, I am down to 29 pounds of ground beef!) So, you can imagine my utter delight when I find a recipe that calls for ground beef, fresh oregano and fresh mint, it is the trifecta of my overflowing ingredients!
What I found was Greek Meatballs in The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes . What I love about this recipe, besides the taste, is that it uses roasted red peppers to make the ground beef go further. At first it seemed like a really large amount of peppers, but trust me it was balanced. These were so good. I served them in a pita with some lettuce and a little yogurt drizzled over them. These would be great to keep in the freezer and take out for lunch or a quick dinner. I also imagine that if you didn’t have 29 pounds of ground beef in your freezer, you could substitute ground chicken and make it even lower in fat.
Greek Beef Meatballs
- 1 pound lean ground beef
- 1/8 cup chopped fresh oregano, leaves only
- 1/8 cup chopped fresh mint, leaves only
- 1/2 cup finely minced parsley
- 3 cloves garlic minced (1 1/2 teaspoons)
- 1 (12-ounce) jar roasted red peppers, drained, patted dry, and chopped
- 2 teaspoons lemon pepper (I just used regular pepper)
- 2 teaspoons salt
- 1 cup crumbled feta cheese
- 2 teaspoons lemon juice
Preheat the oven to 350. Mix all of the ingredients in a large bowl. You want to blend until the cheese has no large crumbles left. Using a 2-ounce scoop (1/8 cup) roll into 16 balls and place on a large baking sheet. Bake for 25 minutes or until the meatballs are browned and cooked through.