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Greek Meatballs and Pasta Salad

Greek Meatballs and Pasta Salad -- made for the perfect Mediterranean-inspired meal that was ready in 30 minutes!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people

Ingredients
  

Meatballs

  • 1 lb grass-fed ground beef
  • 1/2 lb pastured ground pork
  • 2 tbsp chopped parsley
  • 1 tbsp almond flour or panko bread crumbs
  • 1 egg
  • 2 cloves minced garlic
  • 2 tsp dried oregano
  • 1 tsp onion powder
  • Sea salt and ground pepper, to taste

Pasta Salad

  • 1 box pasta of choice I used Banza chickpea pasta
  • 1 cup organic cherry tomatoes, halved
  • 1 small English cucumber, halved then sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup marinated artichoke hearts, chopped
  • 1/3 cup kalamata olives, pitted and halved

Greek Dressing

  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1-2 tbsp lemon juice (or from one lemon)
  • 2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt and ground pepper, to taste

Instructions
 

  • Preheat oven to 350F and line a baking sheet with parchment paper. Combine all meatball ingredients together in a bowl and use hands to mix together before forming into small meatballs (this made ~24 for moe). Line up on baking sheet and transfer to oven to bake for 20 minutes, or until fully cooked.
  • While meatballs bake, prepare pasta salad. Bring a pot of water to a boil over high heat then cook pasta according to package. Drain and rinse under cold water.
  • Wash and chop all veggies and add to a large mixing bowl with cooked pasta. Add all dressing ingredients together in a small jar and stir to combine, then pour over veggies and pasta, tossing to coat.
  • Serve pasta salad with meatballs and optional hummus. Enjoy!