Greek Meatballs With Green Beans And Tomatoes Freezer Ready

Savor the flavors of Greece with these mouthwatering meatballs, perfectly paired with tender green beans and juicy tomatoes. This freezer-ready recipe is a game-changer for busy days, and the best part?

It’s incredibly easy to make and packed with flavor.

Ingredients

• 1 pound ground meat (beef, pork, or a combination of the two)
• 1/2 cup breadcrumbs
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 egg
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound fresh green beans, trimmed
• 2 medium tomatoes, diced
• 1/4 cup chopped fresh parsley

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine ground meat, breadcrumbs, chopped onion, garlic, egg, feta cheese, olive oil, oregano, salt, and black pepper.

Mix everything together with your hands or a wooden spoon until just combined.

Be careful not to overmix.

Use your hands to shape the mixture into meatballs, about 1 1/2 inches (3.8 cm) in diameter.

You should end up with around 20-25 meatballs.

Place the meatballs on a baking sheet lined with parchment paper, leaving some space between each meatball to allow for even cooking.

Bake the meatballs in the preheated oven for 18-20 minutes, or until cooked through.

While the meatballs are baking, place the green beans on a separate baking sheet, tossing with a pinch of salt and pepper.

Roast in the oven for 12-15 minutes, or until tender but still crisp.

In a large bowl, combine the roasted green beans, diced tomatoes, and chopped parsley.

Once the meatballs are done, remove them from the oven and let them cool for a few minutes.

Then, add them to the bowl with the green beans and tomatoes.

Let everything cool completely before transferring it to an airtight container or freezer bag.

Label and date the container/bag, then store it in the freezer for up to 3 months.

Notes

You can make the meatballs ahead of time and store them in an airtight container in the fridge for up to 24 hours or freeze them for up to 3 months.

To use frozen meatballs, thaw overnight in the fridge or thaw quickly by submerging in cold water.

You can also make the green beans and tomatoes ahead of time and store them in an airtight container in the fridge for up to 24 hours.

If you want to make this recipe gluten-free, just use gluten-free breadcrumbs.

You can serve this dish with your favorite sides, such as rice, quinoa, or a salad.

To reheat, simply thaw overnight in the fridge, then reheat in the oven or on the stovetop until warmed through.

Nutrional Value

• Calories: 440
• Protein: 33g
• Fat: 26g
• Saturated Fat: 8g
• Cholesterol: 80mg
• Carbohydrates: 24g
• Fiber: 4g
• Sugar: 6g
• Sodium: 450mg
• Potassium: 700mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 40% of the DV
• Calcium: 15% of the DV
• Iron: 25% of the DV