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The Healthy Delicious Greek Salad (Athenian Style) is a fresh and colorful dish that highlights Mediterranean…

They’re simple, easily customizable, and are great for meal prepping.
You only have to form 4 of Jumbo-sized meatballs, cutting the recipe prep time down by at least a third.
The large meatballs are then slow-roasted in marinara sauce to make them tender and oh-so-tasty.

Directions:
Meatballs
Step 1 Center of oven; preheat to 425°. In a large bowl, combine beef and pork; season with salt and black pepper. Add onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Using your hands or a rubber spatula, mix until just combined.
Step 2 Divide mixture into 4 pieces (about 11 oz. each) and form into a ball. Arrange on a baking sheet and drizzle tops with oil.
Step 3 Bake meatballs until tops and bottoms start to turn brown, about 15 minutes.

Marinara & Assembly
Step 1 In a large heavy ovenproof pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes and water and stir to combine. Add basil and oregano; season with salt, black pepper, and red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and flavors have melded, about 10 minutes.
Step 2 Reduce oven temperature to 325°. Transfer meatballs to marinara and spoon sauce over.
Step 3 Continue to bake until meatballs are cooked through and an instant-read thermometer inserted into the center registers 165°, about 30 minutes more.
Step 4 Serve meatballs with pasta. Spoon more sauce over. Top with Parmesan.

Serving ideas:
The meatballs are big enough to split in half and are best served over your favorite pasta. You can never go wrong with classic spaghetti. Just don’t forget a shower of Parmesan on top.

Ingredients:
Meatballs
1 lb. ground beef (preferably 80% lean)
1 lb. ground pork
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 yellow onion, finely chopped
1 large egg
4 garlic cloves, finely chopped
1 cup finely shredded or grated Parmesan
1/2 cup plain breadcrumbs
1/4 cup chopped fresh parsley
Extra-virgin olive oil, for drizzling

Mariana & Assembly
1/4 cup extra-virgin olive oil
1 small yellow onion, finely chopped
4 garlic cloves, finely chopped
3 (15-oz.) cans crushed tomatoes
1 cup water
1 cup fresh basil leaves
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Large pinch of crushed red pepper flakes
Cooked pasta and finely grated Parmesan, for serving

They’re simple, easily customizable, and are great for meal prepping. You only have to form 4 of…

They’re simple, easily customizable, and are great for meal prepping.
You only have to form 4 of Jumbo-sized meatballs, cutting the recipe prep time down by at least a third.
The large meatballs are then slow-roasted in marinara sauce to make them tender and oh-so-tasty.

Directions:
Meatballs
Step 1 Center of oven; preheat to 425°. In a large bowl, combine beef and pork; season with salt and black pepper. Add onion, egg, garlic, Parmesan, breadcrumbs, and parsley. Using your hands or a rubber spatula, mix until just combined.
Step 2 Divide mixture into 4 pieces (about 11 oz. each) and form into a ball. Arrange on a baking sheet and drizzle tops with oil.
Step 3 Bake meatballs until tops and bottoms start to turn brown, about 15 minutes.

Marinara & Assembly
Step 1 In a large heavy ovenproof pot over medium heat, heat oil. Add onions and garlic and cook, stirring occasionally, until softened, about 7 minutes. Add tomatoes and water and stir to combine. Add basil and oregano; season with salt, black pepper, and red pepper flakes. Bring to a simmer, stirring often, then reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced and flavors have melded, about 10 minutes.
Step 2 Reduce oven temperature to 325°. Transfer meatballs to marinara and spoon sauce over.
Step 3 Continue to bake until meatballs are cooked through and an instant-read thermometer inserted into the center registers 165°, about 30 minutes more.
Step 4 Serve meatballs with pasta. Spoon more sauce over. Top with Parmesan.

Serving ideas:
The meatballs are big enough to split in half and are best served over your favorite pasta. You can never go wrong with classic spaghetti. Just don’t forget a shower of Parmesan on top.

Ingredients:
Meatballs
1 lb. ground beef (preferably 80% lean)
1 lb. ground pork
2 tsp. kosher salt
1 tsp. freshly ground black pepper
1/2 yellow onion, finely chopped
1 large egg
4 garlic cloves, finely chopped
1 cup finely shredded or grated Parmesan
1/2 cup plain breadcrumbs
1/4 cup chopped fresh parsley
Extra-virgin olive oil, for drizzling

Mariana & Assembly
1/4 cup extra-virgin olive oil
1 small yellow onion, finely chopped
4 garlic cloves, finely chopped
3 (15-oz.) cans crushed tomatoes
1 cup water
1 cup fresh basil leaves
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
Large pinch of crushed red pepper flakes
Cooked pasta and finely grated Parmesan, for serving