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Mediterranean Meatballs with Minty Cucumber Salsa

I’ve done quite a bit of stuff for PRE Brands now. How can I say no to amazing, grass fed beef!?!? Not only is their beef delicious, it’s the most tender I’ve ever seen. If you only need to know one thing about them, is that they are a Whole30Approved brand. For me that pretty much covers any “vetting” I would do.

The Primal Option

This time around they were pretty specific with the recipes they wanted me to create for them. I usually can make anything I please, and as such, make it totes paleo… but this time they wanted lunch box meals. Mediterranean Pita and Beef & Quinoa Bites. Ok. I can make something happen. My first thought about the pita was that I was just going to a paleo pita. My second thought was cheese or no cheese. I decided to go with goat milk feta cheese, which is inherently lactose free. A little tip… since lactose is the sugar found in milk, check the nutrition label of your cheeses, the less sugar they have the better. The Redwood Hill Farms Goat Milk Feta, which I bought at Whole Foods, has 0 grams of sugar!

The Paleo Way

Don’t stress it if you’re not comfortable eating cheese or you just don’t. I usually JUST DON’T. Really, I only had one taco with feta on it… the rest of the meatballs were enjoyed over greens with my dairy free option. Part of my lasting paleo lifestyle is the choice to only enjoy things like white rice or lactose free cheese sparingly. So… throw these bad boys over some chopped greens and whip up some creamy Greek dressing and call it a day! There’s instructions for how to do this in the recipe below. You see, I go you!

Mediterranean Meatballs Three Ways


In the end I made this dish three ways. In a pita pocket, cheese and all, which my husband smashed.


In a cassava flour tortilla with the feta salsa which was dreamy AF.


As a salad with creamy Greek dressing, which was delicious!

Mediterranean Meatballs with Minty Cucumber Salsa
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    For the meatballs:
  • 2 pounds PRE ground beef (I used 1# 85% lean + 1# 95% lean)
  • 1 teaspoon salt
  • 1 teaspoon ground toasted cumin
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon minced lemon rind
  • 3  garlic cloves, minced
  • 2 tablespoons olive oil 
  • 1/4 cup minced fresh parsley
  • For the salsa:
  • 1 cup small diced seedless cucumber
  • 1/4 cup feta cheese crumbles
  • 1/2 cup fresh mint leaves 
  • 3 ounces fresh lemon juice
  • *Dairy free option: OMIT the feta cheese 
  • 1/4 cup Greek Dressing (I used Primal Kitchen)
  • 2 tbsp thick cashew cream 
  • Grain Free Tortillas
  • I made the recipe on the Otto's Cassava Flour Bag
  • You can also use my plantain tortillas recipe
  • Or make a Salad (Whole30/Paleo)
  • Serve it over chopped greens with the dairy free dressing option!


  • For The Meatballs:
  • Pre-heat oven to 375F
  • Mix the ground beef with all the ingredients (except the olive oil) in a large bowl.
  • Shape 12 medium sized meatballs.
  • Pour olive oil in a small bowl.
  • Roll the meatballs one by one in the oil before placing on the sheet pan. Roast for 20 minutes.
  • For The Salsa:
  • Chop cucumber in to 1/4 inch cubes. Mince the mint leaves and juice the lemon. Toss all the ingredients in a bowl to combine.
  • To assemble the tacos:
  • Make tortillas according to instructions: I use the recipe on the back of the Otto's Cassava Flour bag, you may also use Plantain Tortillas 
  • 1 cup chopped romaine
  • 2 meatballs
  • 1/2 cup salsa
  •  Add chopped romaine to your tortillas and place a meatballs over it. To eat right away, spoon the salsa over the meatball. For a packed lunch, store the salsa in a small container on the side, and add to the taco
  • before eating!
  • *Notes:
  • Make your meatballs and salsa ahead of time, and you have a quick grab and go lunch for the rest of the week! Also works well with paleo or regular flour tortillas as mini tacos! 
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