keto – Meghan E White

I love Mediterranean food and these meatballs are delightful. My husband, Tom, helped me develop this recipe. Sometimes, we become like one of my favorite cooking shows, America’s Test Kitchen. We have made these meatballs several times to get them just right. Our biggest issue was the meat would fall off the skewer during grilling. We solved that problem with refrigeration.

Add a Mediterranean sauce with the meatballs, like a yogurt based one, or any sauce of your choosing. Unfortunately, I did not have time to add a sauce recipe so use whatever you like, or don’t use any sauce. Enjoy the recipe.

Happy Eating!

Now if any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him. James 1:5

Mediterranean Meatball Kabobs

Ingredients

1 lb. 80/20 ground beef

½ yellow onion, minced

½ bunch of parsley, finely chopped

4 cloves of garlic crushed

1 egg

1 tsp. salt

1 tsp. Pepper

Olive oil to brush the outside of the meatballs

Instructions

In a large bowl mix ground beef, onion, parsley, garlic, egg, salt and pepper, with your hands, until evenly combined.
Roll meat into 1 ½ inch balls and place on a parchment lined baking sheet. Refrigerate for at least an hour.
Place 3 to 4 meatballs per skewer with a little space between each one. Brush the meatballs with olive oil and place back in the fridge while the grill heats up.
Heat grill to medium high heat, 375° to 425℉. Oil the grates well.
Grill kabobs for 8 minutes total or approximately 4 minutes per side, depending on your grill. Turn the kabobs once. This can be tricky. Using a spatula, gently roll each skewer over.
The internal temp should be 155℉.
Cool for a few minutes before eating. Enjoy!

Notes:

Use high fat meat. This helps ensure the meatballs will keep their shape while cooking.
Chilling the meatballs is key to them not falling apart on the grill.

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Cobb salad is my all time favorite salad. I order this at restaurants whenever it’s on the menu. If I’m really having a craving for a good Cobb salad, I just make my own, and you can too. With a little bit of prep, you can have a delectable, and nutritious meal.

If you don’t want to cook chicken, just grab a rotissere chicken at the grocery store. There is no need to stand over a frying pan cooking bacon. Use fully cooked bacon, and warm it in the microwave. These are just a few suggestions to cut your time in the kitchen so you can enjoy more time indulging in this fantastic salad.

Some fun food history about this infamous salad. The Cobb salad was created by owner of the Hollywood Brown Derby, Robert Cobb, way back in 1937. Mr. Cobb did a fantastic job combining some of my favorite things like avocados, and bacon.

Please enjoy my favorite salad. It’s a winner.

Happy Eating!

For every animal of the forest is mine, and the cattle on a thousand hills. Psalm 50:10

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Cobb Salad

Yield: 6 servings

Ingredients

8 slices cooked bacon

4 hard boiled eggs

2 cooked chicken breasts

1 (10 oz.) container cherry tomatoes

2 medium avocados

1 (5 oz.) container blue cheese crumbles

2 heads of romaine lettuce

Salad Dressing

2/3 cup olive oil

1/3 cup red wine vinegar

1 tablepsoon dijon mustard

salt and pepper to taste

Instructions

Make the dressing:

In a small jar with a lid, add the olive oil, red wine vinegar, dijon mustard and salt and pepper. Replace the lid and give it a good shake. Taste and add more salt and pepper as needed.

Make the salad:

Rinse the lettuce. Pat dry, and chop into bite size pieces.
Chop the bacon.
Slice the eggs into quarters.
Cut the chicken into small chunks.
Slice the cherry tomatoes in half.
Halve, pit, and dice the avocados.
Add the lettuce to a large bowl or platter. Arrange the bacon, eggs, chicken, tomatoes, avocados, and blue cheese crumbles in rows on top of the lettuce.
Drizzle with dressing. Enjoy!

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Photo credits: Meghan E. White