Macro Perfect Beef Mediterranean Meatballs

Prep: 15 min

Cook: 30 min 

Makes: 6 servings 

Calories: 409 g/serv

• Protein: 32g, (31%)
• Carb: 41g, (40%)
• Fat: 13g, (29%)

Ingredients 

Meatballs

• 1.5 lbs lean ground beef
• 1 onion, finely diced
• 6 cloves garlic, minced
• 1 tsp pepper
• 2 tsp salt
• 2 tsp cumin
• 2 tsp oregano
• 1 tsp cinnamon
• 1/2 cup parsley, minced
• 1 egg
• 4 cups cooked white rice

Tzatziki

• 1 cup nonfat Greek yogurt 
• 1 medium cucumber, seeded and finely grated (squeeze out the excess water)
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon lemon juice
• Salt and pepper to taste 

 Veggie Side

• 4 zucchini, chopped
• 1 red onion, chopped
• 1 large red bell pepper, chopped
• 2 Tsp EVOO
• 1 tsp dried oregano
• 1 tsp salt
• 1 tsp pepper

Instructions 

1. Preheat the oven to 400°. Line 2 baking sheets with parchment paper and set aside.
2. In a bowl or stand mixer, combine the ground beef, onion, garlic, pepper, salt, cumin, oregano, cinnamon, egg and parsley until well mixed together.
3. Using a small ice cream scoop or your hands, ball up the mixture (this should make about 30 meatballs). Tip - wet your hands to prevent the mixture from sticking to your hands.
4. Spread the meatballs out on the baking sheets (this might take up 2 baking sheets)
5. Bake for 20-25 minutes, rotating baking sheets halfway through to ensure even cooking. Meatballs are done when the internal temperature hits 160 °.
6. While the meatballs are baking, mix up the tzatziki sauce ingredients in a small mixing bowl. Let sit in the fridge until ready to use to allow flavors to blend together.
7. In a large bowl, toss the chopped side veggies with the EVOO, oregano, salt, and pepper.
8. Cook the veggies on a baking sheet in the oven or in an air fryer at 400° for 15-20 minutes OR on the stove top in a large skill over medium heat until starting to brown on the sides.
9. Serve meatballs on top of rice with vegetable sides and tzatziki for dipping!