Oregano Lamb Meatballs with Quinoa Salad

 

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Gluten Free Lamb Meatballs

Video taken from the channel: Janine’s Gluten Free Kitchen


Step 1 Mince garlic and finely dice onion, oregano and thyme. Step 2 Place half the garlic, all of the onion, herbs, lamb mince and egg in a bowl and mix well with hands. Lamb and Quinoa Meatballs. makes approximately 18-20 meatballs.

1 lb ground lamb 1/3 cup uncooked quinoa 2/3 cup warm water (to soak) + 1 cup water (to cook) 1 tablespoon whey or lemon juice 1 egg 2 cloves of garlic, minced 2 tablespoons dried mint 1 tablespoon dried oregano 1/2 teaspoon unrefined sea salt. Directions. 1 Preheat the oven to 450°F. Line a baking sheet with parchment paper; set aside. 2 Squeeze any excess moisture out of the grated carrot and zucchini.

In a large bowl, mix together all ingredients until well-combined. Shape the mixture into 16 balls and transfer them to the prepared baking sheet. Place quinoa in a large saucepan with 1 1⁄2 cups water over a high heat.

Bring to boil. Boil for about 10 minutes, or until quinoa is tender and water is absorbed. Transfer to a bowl.

2 To make meatballs, combine all ingredients in a large bowl with 1⁄2 cup of the cooked quinoa. These lamb meatballs include cinnamon and mint for a particularly Mediterranean flavor to an already aromatic and thoroughly delicious dish. Bake the meatballs for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool on the pan for 10 minutes before adding to the gravy. Meanwhile, make the Vegetarian Gravy or Easy Vegan Gravy (double recipe).

When the meatballs. Keftedes are basically lamb meatballs. They are a great meal that can be served on their own with sauce and a salad, or in a pita with sauce and freshly sliced red onion and tomato. The main concept here is to have a spicy meat offset by a cooling sauce.

Tender, flavorful, 10-ingredient vegan meatballs made with quinoa and black beans! Infused with fresh herbs, tomato paste, and spices for big flavor. The perfect meatless meatball for pasta, sandwiches, and more!How to Make Macadamia Herb Crusted Rack of Lamb with a Crunchy Salad. Method.

Preheat oven to 180°C. In a food processor, combine macadamia nuts, oil, seasoning, breadcrumbs, 2 tsp Dijon mustard, lemon zest, garlic, oregano, mint leaves and parsley. So good!!

I had baby portobello mushrooms and fresh thyme on hand, so used them and skipped the cheese. I added garlic, thyme and lemon zest to the quinoa while cooking also. Served with a no-recipe pan fried Halibut seasoned with S&P, garlic, thyme and lemon zest, paired with roasted broccoli and salad.

List of related literature:

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

Add the marjoram, caraway, and tomato puree.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Combine 4 tablespoons of the olive oil, olives, sundried tomatoes, onion, garlic, red pepper flakes, rosemary, marjoram, and 2 tablespoons of the parsley in a saucepan over medium heat.

“The What Would Jesus Eat Cookbook” by Don Colbert
from The What Would Jesus Eat Cookbook
by Don Colbert
Thomas Nelson, 2011

Add the other half of the garlic, the thyme, rosemary, and marjoram, and a sprinkling of salt and pepper.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

Add the sage or thyme and the quinoa, and cook 1 minute more, stirring constantly.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

Add salt, pepper, ½ teaspoon each of thyme and marjoram, three sprigs of chopped parsley, one onion finely chopped, 2 stalks of celery, 12 olives stoned and cut and 1 pound of sausage cooked in a skillet.

“Mother Nature's Herbal: A Complete Guide for Experiencing the Beauty, Knowledge & Synergy of Everything That Grows” by Judith Griffin
from Mother Nature’s Herbal: A Complete Guide for Experiencing the Beauty, Knowledge & Synergy of Everything That Grows
by Judith Griffin
Llewellyn Worldwide, Limited, 2012

4 Add the cooked quinoa or rice to the pan and mix well with the fennel and mushrooms.

“Acid Reflux Diet & Cookbook For Dummies” by Patricia Raymond, Michelle Beaver
from Acid Reflux Diet & Cookbook For Dummies
by Patricia Raymond, Michelle Beaver
Wiley, 2014

Add the artichokes, mushrooms, pancetta, garlic, peas, and thyme, if using.

“Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food” by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
from Perfect Pairings: A Master Sommelier’s Practical Advice for Partnering Wine with Food
by Evan Goldstein, Joyce Goldstein, Joyce Oudkerk Pool
University of California Press, 2006

Add the quinoa, onion, currants, pine nuts, and Parmigiano-Reggiano (if using).

“The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy” by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
from The Anti-Inflammation Cookbook: The Delicious Way to Reduce Inflammation and Stay Healthy
by Amanda Haas, Dr. Bradly Jacobs, Erin Kunkel
Chronicle Books LLC, 2016

Add a dab of the pesto (made with vegetable stock rather than dairy), some minced fresh tarragon, and a few lightly toasted pine

“The Heart of the Plate: Vegetarian Recipes for a New Generation” by Mollie Katzen
from The Heart of the Plate: Vegetarian Recipes for a New Generation
by Mollie Katzen
Houghton Mifflin Harcourt, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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41 comments

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  • Ciao Akis, in Italy we used to cook meatballs right into the tomato sauce. Unless my mom used to do so. You’re e great CUOCO and it’s a pleasure to see you tasting the food.

  • I’d try to use some plain dried rolled oats to replace the bread crumbs! It makes them gluten free and add the benefits they give to the meatballs

  • السلام عليكم ورحمة الله وبركاته..كيف حالك؟ انا رأيت فديوا لك مكرونة بالباشامل ماشاء الله لذيذة كثير ومميزة.. من فضلك ممكن تعمل فديوا سينامون رول لذيذ جدا ومميز مثل اللذي في المحلات المشهورة.. انا نجوى من السعودية

  • Please tell me what all that red stuff was that you poured the sauce over. Was it the onion and carrots?? Why are they so dark red. I’m making this tonight but need to know if I missed sumthin

  • no plastic gloves please….first for our planet, two for your plate. By grating, you fill your food with plastics. Who care having hands smelling onions and garlic while cooking?

  • I always end up with soggy meatballs each time i prepare it, your recipe is absolute the hammer…�� i tried it, it came out perfectly, the best meatballs i’ve ever made, My hubby enjoyed it and we felt like we were in Greece already!! Amazing recipe thank you very plenty for sharing……��

  • Thanks Aki, you gave me some great tips. I never squeezed the liquid out of the onion, but now I will. I am really enjoying your videos.��‍��

  • Subscribed. I’m fat and you’re videos are helping me. You’ll hit 100K subs soon. Thanks, I appreciate your work. Your wife is gorgeous and has the cutest accent. Not sure where you live but cheers from Southern California.

  • Cinnamon stick? That’s new. Gotta try this recipe asap. Although, I’m a huge fan of basil in my tomato sauce… What do you think?

  • Yay! I have all the ingredients for this recipe had no idea how to make that pasta (bought it cut already). Making it tomorrow Gracias! �� from Miami. Un Abrazo for both of You.��

  • If I don’t eat pork, what else could I use. I have made gluten free meatballs with wild rice before, would that still be good or are there to many carbs in wild rice?

  • I’m Italian and love love love meatballs. Never tried mint cumin thyme and oregano, though. I will experiment with your recipe. I’m sure they are delicious. I think I’ll add two garlic cloves though! Xo

  • I’d like to see more weight loss meals. I do ww and would like to eat more Whole Foods but watching the points that get accumulated by those foods can be a challenge

  • Just a tip from an italian guy after the pasta you have take on grocery, if you want eat pasta only buy de cecco or barilla, they are only pasta we eat other are not good 😉

  • A friend of mine uncovered her secret to me about how exactly she got to shed her bodyweight using this weight reducing program. What exactly I discovered is it’s indeed working. I have already shed 3 pounds that I’ve been trying so desperately to get rid of. I am so pleased with the things i attained. Find a right weight is not easy, you can research by Google. Program’s name is below.
    Bella Kaγozko
    good luck

  • I want to cook everything u make. I bought the Zucchini noodles today and will be cooking this tomorrow:).. LOVE LOVE LOVE your videos

  • Subs after watching like few minutes of first video! Thank you! I was at loss what to cook for myself and my little one. You’re life saver! Don’t need any other cooking book or anything. Yeah and looove your spice tins…. �� have a great day and thank you again:)

  • Akn I am coming to Greece ���� in Sept and first day out, I will make sure to visit your restaurants and taste all the goodness and meet you! You know you have done something to us here στα ξενα and have added you into our families. We love❤️❤️❤️ You a whole bunch!

  • I seem to be smelling the food from here: D

    If I wish to make more balls for future use, do I stop after deep frying, let them cool then freeze them?

  • Delicious as always Aki, Greek is the best ���� that’s how my Mama used to make them too, the best I’ve ever had �� and a salad makes it complete ����

  • Pro tip: Use fewer gloves that go to waste. You can use a plate to cover that bowl in an almost empty fridge in a show kitchen, no need for cling film. Someone will do the dishes for you anyway. That will benefit the planet and give you more time at the hair salon! Love your recipes!

  • Hey guys, here are the Macros:
    397 calories per meal
    23.6 grams of fat per meal
    17.6 grams of carbs per meal
    34 grams of protein per meal
    5.2 grams of fiber per meal

    GET THE KITCHEN GEAR I USE:
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    zucchini noodle maker: http://amzn.to/2pMjRqY

    glass meal prep containers: http://amzn.to/2neLNQY

    get my t-shirt: http://bit.ly/2q5aoMA

    olive oil dispenser: http://amzn.to/2iTIfUL

  • Hey man, back again. I cooked this and gave a taster to my landlord and landlady. They were so impressed, as I was, that they are buying the ingredients next week and want to cook it with me. The zucchini spaghetti, well I’ll never eat pasta spaghetti again. It was another fantastic tasting meal and I had plenty of meat balls and sauce left over to freeze. Really enjoying working through your recipe’s. They take a lot of ingredients but most of them, once bought, last a long time and add so much to the flavours. Thank you Bobby, I lost 4lbs last week!!

  • What is the best product or brand to lost lots of fat? I read many good opinions on the net about how Custokebon Secrets will help you lost crazy amounts of fat. Has any one tried this popular lose weight diet plan?

  • i’m down 24kg on my weightloss journey and still have another 25kg to go and was getting sick and tired of plain food, SO happy i’ve found your channel! ready for another 25kg loss with delicious food! thank you:D

  • Akis I have you next food adventure and destination. Peruvian Lomo Saltado made by Peru’s very own Gaston Acurio https://www.youtube.com/watch?v=oyGhBAhYcOA ENJOY!

  • I really like your channel and your organization. I’m in the process of losing weight and changing my diet as well as going lighter on the portions. This is very very helpful!

  • Great recipe chef Akis.The meatballs and fries were great. I also boiled some pasta chef and enjoyed that also with the meatballs.

  • I know kind of late, but….sooooo…good! Just made this and had it for dinner. Thanks so much. I have actually made a few of your recipes.

  • The kitchen would fill with the aroma of my Mom’s cumin keftedes when I was a young. No tomato sauce though. Sliced lemons on the side as my Poppa liked them. I’ve done them with avgolemeno sauce but this tomato based recipe sounds absolutely delicious especially with the added cinnamon. I will try them as such. Thanks!

  • Hey Bobby
    I sure hope that you answer this back this is my first time doing this. But what I was wondering I have a few things that I needed a little help with first my family is trying to eat healthy and lose weight but my husband only wants to eat steak HELP and one of my grandsons likes to have a dessert the other one doesn’t want any vegetables except asparagus HELP again. I am from the south and part Italian so you pretty much know how we eat.. Need a change please help with steak and dessert recipes. Thank you love your show even watched you on Racheal Ray. Need your own TV show..

  • absolutely beautiful! In a single video I learned so much!
    squeeze out the juices from onion and garlic before adding them to the meat
    kneed the dough well to bring out the flavour
    add sugar to the tomatoes because they aren’t as ripe in seasons other than summer
    Such an informative and great chef! Now I really want to eat something����

  • Hola amigo!!! Desde que te vi no puedo dejar de ver tus videos son lo máximo. Las mejores comidas Keto que encontré. Eres lo máximo!!!
    Saludos desde SanLuisRioColorado SONORA MEXICO ��������������������

  • I really love all your videos, this one includes, but i think you used too many gloves on it, and we need to low in plastic waste… Still great work, I love every recipe.

  • Lol… you use the same term of “cheapie” as I use the term don’t be cheap when ordering out and want either more sauce, meat or whipped cream…��

  • Can you show us meals to control binge eating?! I’ve spent the last year of my life eating a healthy breakfast and lunch… just to binge eat at the end of the night. Lol needless to say, I’ve gained 20 pounds this year

  • So I made baba gahnuosh, greek pita bread, tsaziki and steak for dinner, all from Akis. It was all so delicious!

    Now, I am going to garden center to get all these herbs like Thyme, Dill etc. and plant them in my boring front yard.

    Thank you, Akis. Not only I learn how cook Greek food, I also get to know different herbs and learn how to use them.

    ��

  • I don’t like to cook, I hire somebody to cook for me. but with your videos they’re inspired me to want to cook. keep up the great job.

  • Hey Bobby, please open a restaurant and crush this unhealthy restaurant industry that’s still out there today. You’re making me want to eat food way more than any restaurant menus!! Thanks for the video!

  • I can’t wait to make this during my next meal prep, but I will be using a muffin tin to cook the meatballs.  Thanks for the share.

  • Ok yum! I absolutely adore Greek food! I’ve never made meatballs with lamb before so I definitely want to try that. And I usually bake my meatballs instead of broiling them-is there a big difference besides the time? Roasting the tomatoes probably adds great flavor! There are definitely some good store bought tzatziki sauces!