Homemade Flatbreads, Lamb Meatballs & Whipped Feta
Homemade Flatbreads, Lamb Meatballs & Whipped Feta
Meal prep it over the weekend for a fast dinner Monday and Tuesday
The newsletter has been heavy on meatballs in many forms lately, but that’s how you know this is genuinely what I’m cooking for my family. My son ASKS for “meatballs”, ACTUALLY eats them and they pack well for school LUNCH. These are 3 stand alone recipes (Meatballs, Flatbreads and Whipped Feta) that could all be prepped out over the weekend and put together for 1-2 weeknight dinners. All of these recipes double really easily. Here’s how:
Make the flatbread dough and keep it in the refrigerator. It will last there for about 4-5 days and you can portion it off, roll it out and fry as you need it.
Make the meatball mix, form the meatballs and either let them hang out in the refrigerator for 1 night OR freeze them if you’re not planning to cook them for a few days.
Make the whipped feta all the way through and store in a container in the refrigerator for up 3 days.
Some veggie ideas that go great with this meal:
Roasted and marinated beets. I toss my roasted and cubed beets with extra virgin olive oil, apple cider vinegar and salt. These also are great made ahead.
simply sautéed zucchini
thinly sliced cucumbers
Ground Lamb: this could be any ground meat. If you don’t love lamb use beef or pork. And if you don’t love red meat, use chicken or turkey.