Category: Greek

Mark’s Mediterranean Meatballs

Mark’s Mediterranean Meatballs

a low-carb take
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Ingredients
  

  • 1 lb ground beef
  • 1/2 onion grated
  • 1 clove garlic minced
  • 1/2 c shredded mozzarella
  • 1/4 c freshly grated Parmesan plus more for serving
  • 2 Tbsp freshly chopped parsley
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 large egg beaten
  • 2 Tbsp extra-virgin olive oil

Instructions
 

  • Heat oven to 400° F. Place onion in a food processor or grate by hand.
  • In a large bowl and using your hands, combine beef, onion, garlic, mozzarella, Parmesan, egg, and spice, Form into 16 meatballs.
    * Dipping your hand into a bowl of water before rolling them will make the meatball surface smooth. Transfer the meatballs to a lightly oiled parchment-lined rimmed baking sheet.
  • Bake in the oven for 20-25 minutes, rotating the pan half way through.

Air Fryer

  • Preheat fryer to 400° F.
  • Place meatballs in a single layer. Reduce fryer to 380° F.
  • Cook meatballs 12-14 min.

Keto Tzatziki

Keto Tzatziki

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Ingredients
  

  • 1.5 c Sour Cream high fat content, if you can find it
  • 1 medium Cucumber grated and squeezed to drain
  • 3 cloves Garlic finely diced
  • 2 Tbsp Lemon Juice
  • 1 Tbsp Red Wine Vinegar
  • 1 Tbsp Fresh Dill finely minced
  • 2 tsp Salt

Instructions
 

  • Place all ingredients in a large bowl and stir together.
  • Chill in the refrigerator for at least 1 hour. For best results let it chill overnight so the flavors have time to develop.

Mediterranean Ground Beef Stir Fry

Mediterranean Ground Beef Stir Fry

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Ingredients
  

  • 1 Tbsp olive oil
  • 1 red bell pepper seeded and diced
  • 1 pint cherry tomatoes sliced in half
  • 8 oz baby spinach small tub
  • 4 garlic cloves minced
  • 2 green onion thinly sliced, white and green parts separated
  • 1 lb ground beef
  • ½ tsp dried oregano
  • kosher salt and freshly ground black pepper to taste
  • 2 Tbsp crumbled feta

Instructions
 

  • Heat the oil in a large pan on medium-high heat. Add the bell pepper and cherry tomatoes and saute for 4-5 minutes, until the tomatoes are blistered, and saucy. Add the garlic and stir another minute.
  • Add the spinach and white parts of the green onion. Note that the spinach will take up most of the pan, but it will wilt down. Stir for another 2-3 minutes, until the spinach has wilted. Remove these veggies to a plate.
  • Add the ground beef, oregano, salt, and pepper to the pan, and use a spatula to break up the meat. Cook the ground beef until it’s browned, then drain off any excess grease.
  • Transfer the veggies back to the pan, add the green parts of the green onion, and stir until warmed through. Garnish with crumbled feta before serving.

Greek Cauliflower Rice

Greek Cauliflower Rice

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Course Salad
Cuisine Mediterranean

Ingredients
  

  • 2 Tbsp olive oil
  • 1 clove garlic minced
  • 1 package cauliflower rice
  • 1 10 ounce package frozen chopped spinach thawed and drained
  • 1 6 ounce jar marinated artichoke hearts drained and quartered
  • 1 4 ounce jar roasted red peppers drained and chopped
  • ½ c crumbled feta cheese with herbs

Instructions
 

  • Cook cauliflower rice package in microwave, according to directions. Remove, and set aside.
  • Heat olive oil in a skillet over medium heat; cook and stir garlic in the hot oil until fragrant and beginning to brown, about 2 minutes. Stir in cauliflower rice; cook until rice is hot, stirring often, 2 more minutes. Add spinach and cook until heated through, 3 more minutes.
  • Stir artichoke hearts and roasted red peppers into rice mixture and cook 2 minutes; mix in feta cheese, remove from heat, and serve immediately.
Keyword low-carb

Pesto Chicken Casserole with feta cheese and olives

Pesto Chicken Casserole with feta cheese and olives

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Ingredients
  

  • 1 1/2 lbs boneless, skinless chicken thighs or breasts
  • salt and pepper
  • 2 Tbsp butter or coconut oil
  • 5 Tbsp pesto red or green
  • 1 1/4 c whipping cream
  • 3 oz kalamata olives pitted
  • 5 oz feta cheese diced
  • 1 clove garlic finely chopped

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Cut the chicken into bite-sized pieces. Season with salt and pepper.
  • Add butter or oil to a large skillet and fry the chicken pieces in batches on medium-high heat until golden brown.
  • Mix pesto and heavy cream in a bowl.
  • Place the fried chicken pieces in a baking dish together with olives, feta cheese and garlic. Add the pesto.
  • Bake in oven for 20-30 minutes, until the dish turns bubbly and light brown around the edges.

Greek Penne with Chicken

Greek Penne with Chicken

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Ingredients
  

  • 1 pkg penne 16 ounce
  • 1½ Tbsp butter
  • ½ c red onion chopped
  • 2 cloves garlic minced
  • 1 lb boneless, skinless chicken breasts cut into bite-size pieces
  • 1 can artichoke hearts in water, 14 ounce
  • 1 tomato chopped
  • ½ c feta crumbles
  • 3 Tbsp fresh parsley chopped
  • 2 Tbsp lemon juice
  • 1 tsp dried oregano
  • salt and freshly ground black pepper to taste

Instructions
 

  • In a large pot with boiling salted water cook penne pasta until al dente. Drain.
  • Meanwhile, in a large skillet over medium-high heat melt butter, add onion and garlic and cook for 2 minutes. Add chopped chicken and continue cooking, stirring occasionally until golden brown, about 5 to 6 minutes.
  • Reduce heat to medium- low. Drain and chop artichoke hearts and add them, chopped tomato, feta cheese, fresh parsley, lemon juice, dried oregano, and drained penne pasta to the large skillet. Cook until heated through, about 2 to 3 minutes.
  • Season with salt and ground black pepper. Serve warm.