We’re transporting the mouthwatering meatball from its South European roots in Italy to the Balkan Peninsula for a Greek-inspired feast that won’t dissapoint. A medley of butternut, olives, onion & sun-dried tomato is oven-roasted and served with butterbean mash, browned beef meatballs and a rich, homemade tomato sauce.
Greek Beef Meatballs
Greek Beef Meatballs
with garlic butterbean mash
Hands on Time: 25 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Beef Meatballs
- Butter Beans
- Butternut
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Pitted Kalamata Olives
- Sun-Dried Tomatoes
- Tomato Paste
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Blender
- Milk (optional)
- Butter (optional)
GOLDEN Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GO FOR GREEK
Dilute the stock and the tomato paste with 50ml [100ml]|#7DA0D7 of boiling water. Place the meatballs in an ovenproof dish with the Onion, the olives, and the sun-dried tomatoes. Coat in oil and some seasoning. Pour in the tomato stock. Pop in the oven and roast until the meatballs and veggies are cooked and starting to brown, 15-20 minutes (shifting occasionally).
BEAN THERE, DONE THAT
Place a pot over medium-high with a drizzle of oil. When hot, fry the garlic until fragrant, 1-2 minutes. Add the beans and 5ml [10ml]|#7DA0D7 of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
FLAVOURFUL VEG
Once the veggies are cooked, remove from the tray and toss with the Butternut, reserving the meatballs and sauce on the tray.
GREEK FEAST
Make a bed of butter bean mash and top with the meatballs, drizzled with the tomato sauce. Side with the roasted veggies and enjoy the beautiful food, Chef!
GOLDEN Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
GO FOR GREEK
Dilute the stock and the tomato paste with 50ml [100ml]|#7DA0D7 of boiling water. Place the meatballs in an ovenproof dish with the Onion, the olives, and the sun-dried tomatoes. Coat in oil and some seasoning. Pour in the tomato stock. Pop in the oven and roast until the meatballs and veggies are cooked and starting to brown, 15-20 minutes (shifting occasionally).
BEAN THERE, DONE THAT
Place a pot over medium-high with a drizzle of oil. When hot, fry the garlic until fragrant, 1-2 minutes. Add the beans and 5ml [10ml]|#7DA0D7 of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
FLAVOURFUL VEG
Once the veggies are cooked, remove from the tray and toss with the Butternut, reserving the meatballs and sauce on the tray.
GREEK FEAST
Make a bed of butter bean mash and top with the meatballs, drizzled with the tomato sauce. Side with the roasted veggies and enjoy the beautiful food, Chef!
GOLDEN Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
GO FOR GREEK
Dilute the stock and the tomato paste with 150ml [200ml]|#7DA0D7 of boiling water. Place the meatballs in an ovenproof dish with the Onion, the olives, and the sun-dried tomatoes. Coat in oil and some seasoning. Pour in the tomato stock. Pop in the oven and roast until the meatballs and veggies are cooked and starting to brown, 20-25 minutes (shifting occasionally).
BEAN THERE, DONE THAT
Place a pot over medium-high with a drizzle of oil. When hot, fry the garlic until fragrant, 1-2 minutes. Add the beans and 15ml [20ml]|#7DA0D7 of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
FLAVOURFUL VEG
Once the veggies are cooked, remove from the tray and toss with the Butternut, reserving the meatballs and sauce on the tray.
GREEK FEAST
Make a bed of butter bean mash and top with the meatballs, drizzled with the tomato sauce. Side with the roasted veggies and enjoy the beautiful food, Chef!
GOLDEN Butternut
Boil the kettle. Preheat the oven to 200°C. Spread the Butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 25-30 minutes (shifting halfway).
GO FOR GREEK
Dilute the stock and the tomato paste with 150ml [200ml]|#7DA0D7 of boiling water. Place the meatballs in an ovenproof dish with the Onion, the olives, and the sun-dried tomatoes. Coat in oil and some seasoning. Pour in the tomato stock. Pop in the oven and roast until the meatballs and veggies are cooked and starting to brown, 20-25 minutes (shifting occasionally).
BEAN THERE, DONE THAT
Place a pot over medium-high with a drizzle of oil. When hot, fry the garlic until fragrant, 1-2 minutes. Add the beans and 15ml [20ml]|#7DA0D7 of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk.
FLAVOURFUL VEG
Once the veggies are cooked, remove from the tray and toss with the Butternut, reserving the meatballs and sauce on the tray.
GREEK FEAST
Make a bed of butter bean mash and top with the meatballs, drizzled with the tomato sauce. Side with the roasted veggies and enjoy the beautiful food, Chef!
Frequently Asked Questions
What is the preparation time for Greek Beef Meatballs?
The preparation time for Greek Beef Meatballs with garlic butterbean mash is between 25 and 45 minutes.
What is the total time required to make Greek Beef Meatballs with garlic butterbean mash?
The total time required to make Greek Beef Meatballs with garlic butterbean mash is between 40 and 60 minutes.
How many servings does Greek Beef Meatballs provide?
4 servings
What are the main ingredients in Greek Beef Meatballs?
Beef Meatballs, Butter Beans, Butternut, Garlic Clove, Garlic Cloves, Onion, Onions, Pitted Kalamata Olives, Sun-Dried Tomatoes, Tomato Paste, Vegetable Stock
What is the nutritional information of Greek Beef Meatballs?
Calories: 941, Carbs: 74 grams, Fat: grams, Protein: 49.2 grams, Sugar: 20.6 grams, Salt: 1436 grams
How do I prepare Greek Beef Meatballs?
GREEK FEAST: Make a bed of butter bean mash and top with the meatballs, drizzled with the tomato sauce. Side with the roasted veggies and enjoy the beautiful food, Chef! FLAVOURFUL VEG: Once the veggies are cooked, remove from the tray and toss with the butternut, reserving the meatballs and sauce on the tray. BEAN THERE, DONE THAT: Place a pot over medium-high with a drizzle of oil. When hot, fry the garlic until fragrant, 1-2 minutes. Add the beans and 5ml [10ml]|#7DA0D7 of milk or water. Once boiling, remove from the heat and stir in a drizzle of oil or a knob of butter and seasoning. Place in a blender or mash with a fork or potato masher until desired consistency. If it’s too thick add a splash of water or milk. GO FOR GREEK: Dilute the stock and the tomato paste with 50ml [100ml]|#7DA0D7 of boiling water. Place the meatballs in an ovenproof dish with the onion, the olives, and the sun-dried tomatoes. Coat in oil and some seasoning. Pour in the tomato stock. Pop in the oven and roast until the meatballs and veggies are cooked and starting to brown, 15-20 minutes (shifting occasionally). GOLDEN BUTTERNUT: Boil the kettle. Preheat the oven to 200°C. Spread the butternut on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Alternatively, air fry at 200°C until crispy, 20-25 minutes (shifting halfway).
What should be prepared from my kitchen to make Greek Beef Meatballs?
Beef Meatballs, Butter Beans, Butternut, Garlic Clove, Garlic Cloves, Onion, Onions, Pitted Kalamata Olives, Sun-Dried Tomatoes, Tomato Paste, Vegetable Stock
How many calories does Greek Beef Meatballs have?
941 calories
How much fat content does Greek Beef Meatballs have?
grams
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