Every year we split a cow with my mom’s household and our freezer is filled with delicious grass-fed hamburger. I think it’s a mom’s axiom- “you can never have too much burger in the freezer.” This is because hamburger is versatile and it thaws quickly for those days when you didn’t plan ahead. For instance, you can make burgers with homemade mayo and sauteed mushrooms, taco meat for a taco salad, meatloaf with mashed cauliflower, or meaty bolognese to serve with zucchini, spaghetti squash, sauteed cabbage, or cauliflower rice. However, even these options get a little old when you eat as much hamburger as we do! Hence, this Mediterranean meatballs recipe!
I got the Mediterranean meatballs idea from our local Greek restaurant, the White House. It was inspired by the delicious beef patties with savory Mediterranean flavors called köfte, which they serve with garlicky green beans and rice.
This recipe is my version, served with a garlicky tzatziki made with 24-hr GAPS yogurt or sour cream (recipe included below). They would be a great appetizer option for a party, and they make great leftovers for lunch, not to mention a delicious (and a little different) dinner. But that’s not all!
Mediterranean meatballs also pack a nutritional punch with some pureed chicken livers! They are moist on the inside and crispy on the outside. And, my son loves to help me make them and shape them into perfect little balls 🙂 Serve them with tzatziki, cauliflower rice, and sautéed green beans with butter and garlic. That makes it a complete freezer meal. Which is great for the end of the week or month when your fridge is a bit sparse!
Have a little wine and enjoy- it’s almost like you’re at the White House!Print
These meatballs are a savory and versatile dish that adds variety to your menus! A tasty way to get liver into your diet;) Includes a recipe for creamy tzatziki.
- 1 chicken liver
- 1 lb. ground beef
- 1/3 yellow onion
- 2 garlic cloves
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp sea salt
- 1/8 tsp pepper
- 1/2 cup 24-hr GAPS yogurt
- 1–2 cloves garlic, crushed
- 1/8 tsp sea salt
- 1/8 tsp pepper
- 2 tsp fresh lemon juice
- Place liver, onion, and garlic in a food processor and pulse until onion is minced (it’s OK if you turn it all into a pulp/puree).
- In a mixing bowl, mix the liver and onions mixture with the hamburger and the spices with your hands until all ingredients are well incorporated. It helps to wet your hands with cold water before handling ground meat to avoid too much sticking.
- Form the meat mixture into balls about 1/2 inch diameter (or patties or your desired size).
- This is a good time to start sautéing the cauliflower rice and green beans if you’re serving those as a side.
- Heat tallow or ghee in a skillet or wok on medium heat until fat is shimmering but not smoking (the meatballs should sizzle when you place them in the skillet).
- Place the meatballs in the skillet and allow to brown before turning. Brown on at least three sides until crispy for best taste.
- While meatballs are browning, using a fork, stir all tzatziki ingredients in bowl until well mixed.
- Once meatballs are browned, remove from the skillet and place on a paper towel to drain, or directly on cauliflower rice on plates. Serve with generous amounts of tzatziki.
- We usually make a triple batch of these, and eat them within 2-3 days they are so loved in our home.
- They store well raw in the refrigerator or you could freeze and then thaw again to cook another day for breakfast or lunches.
- These meatballs are GAPS legal from Stage 4 on. They could be suitable for earlier stages of GAPS if simmered in stock rather than fried (Stage 3) and if dried spices were omitted (Stages 1 & 2).
Keywords: Mediterranean meatballs, meatballs, kofte, tzatziki
Did you try this recipe? Let us know what you think in the comments!