Greek Meatball Subs
I don’t know about you, but I definitely am a fan of cooking once, eating twice (or all week!). If you’ve been following me for a while, you may already know that I LOVE meatballs. They’re easy, delicious, nutritious – and a great way to batch up meals. Enter…Greek Meatball Subs!
This recipe makes 4 subs (aka hoagies), but I highly recommend doubling the meatball recipe and having some for dinner tonight then making the subs for lunch tomorrow. Whether you’re working from home, feeding the kiddos, or packing lunch to go, these Greek Meatball Subs are super delish!
Disclosure: This post is sponsored by the Northeast Beef Promotion Initiative, a subcontractor to the Beef Checkoff. As always, all opinions are my own.
The National Institutes of Medicine recommend protein should typically provide 10-35% of total calories which amounts to roughly 6 to 8 ounces of lean protein daily. Think of a 3-ounce portion of protein as the size of a deck of playing cards. Aim for including roughly two of these in your diet daily.
I love using ground beef, especially in these Greek Meatball Subs, because it’s so versatile. Ground beef offers quick, easy, delicious options throughout your week.
Not sure what type or grind you need? Here’s some helpful tips!
- 70% lean
- Ground Beef that is not less than 70% lean is best for burgers and in recipes calling for browning (crumbles) and pouring off drippings, such as chili, tacos, and spaghetti sauce. Moist and juicy!
- 80-85% lean
- A mid-range lean-to-fat ratio is a nice option for dishes like meatloaf and meatballs. For these, you’ll be forming a ball or loaf, but you’ll be cooking in the oven or stove top. This grind is moist and juicy and has a slightly firm texture.
- 93% lean
- Ground Beef that is 93% lean or leaner meets government guidelines for “lean.” If you’re focusing on lean meats, this is an excellent choice for you! It works well in dishes that require crumbles, like meat sauce, tacos, stuffed peppers, or casseroles where draining fat might be difficult.
- Greek Meatballs:
- 1-1/2 pounds Ground Beef
- 2/3 cup plain fat free yogurt
- 1 tablespoon Greek seasoning*
- 1/2 teaspoon salt optional
- 1/2 teaspoon black pepper
- 1 cup breadcrumbs
- 1 cup chopped or sliced tomato
- 1 cup chopped or sliced cucumber
- 1/4 cup Kalamata olives chopped
- 4 soft hoagie rolls 6 to 7 inches long each
- Creamy Yogurt Sauce:
- 1/3 cup plain fat free yogurt
- 2 ounces feta cheese crumbled
- 1-1/2 teaspoons Greek seasoning*
- 1/4 teaspoon black pepper
- Heat oven to 400°F. Spray a muffin tin with oil spray.
- Combine ground beef, yogurt, 1 tablespoon Greek seasoning, 1/2 teaspoon salt, if desired, 1/2 teaspoon pepper, and breadcrumbs in large bowl, mixing lightly but thoroughly. Divide beef mixture into 12 2-inch meatballs. Place in muffin tin and bake for 25 minutes.
- Meanwhile combine Creamy Yogurt Sauce ingredients in small bowl. Set aside.