Recipe: Greek Meatball Meal Prep Salad

A healthy, fresh and easy lunch idea! Save this recipe for your next lunch meal prep!

Greek Meatball Meal Prep with Cucumber, Olive, and Tomato Salad

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Yield: 3 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Rachel Aust

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

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Ingredients US Metric

Meatballs

• 453 grams organic lean ground beef
• 1 tablespoon chopped fresh mint
• 1 minced basil leaf
• 1/8 teaspoon dried oregano
• 1 tablespoon minced yellow onion
• 2 garlic cloves, grated
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 2 tablespoons olive oil, divided

Salad

• ½ cup plain Greek yogurt
• 1 garlic clove, grated
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• ¼ teaspoon sea salt
• Pinch of dried oregano
• 3 cups chopped iceberg lettuce
• 1 cup halved cherry tomatoes
• 1 Persian cucumber, sliced
• 1/3 cup black olives, roughly chopped

Instructions

1. Add all the meatball ingredients to a bowl but only use half the oil. Mix well with your hands or a spatula, cover with plastic and refrigerate for 15 minutes. This gives the flavours time to meld.
2. Meanwhile, preheat the oven to 200 degrees C and line a baking sheet with parchment paper.
3. Roll the beef mixture into 4cm meatballs and place them onto the baking sheet. Brush the meatballs with the remaining oil and roast for 20 minutes or until browned and cooked through.
4. As the meatballs cook, whisk the Greek yogurt, garlic, oil, lemon juice, salt, and oregano together in a bowl. Refrigerate.
5. Remove the meatballs from the oven and set them aside to cool. During this time, toss the salad ingredients together. This includes lettuce, tomato, cucumber, and olives.
6. Divide the meatballs between the meal prep containers, followed by the salad and dressing. For the best results, place meatballs, salad, and sauce/dressing in separate compartments.
7. Refrigerate until you’re ready to eat.

Notes

Meals can be refrigerated for up to 4 days. They will not keep as long if stored in containers that do not have separate compartments.

Nutrition Facts

Calories

559

Fat (grams)

43 g

Sat. Fat (grams)

3 g

Carbs (grams)

13 g

Fiber (grams)

3 g

Net carbs

10

Sugar (grams)

4 g

Protein (grams)

35 g

Sodium (milligrams)

840 mg

Cholesterol (grams)

5 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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