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photo Mediterranean Meatball, Lemon Yogurt, Black-Eyed Peas and Quinoa Greek Salad Recipe | Say Mmm

Mediterranean Meatball, Lemon Yogurt, Black-Eyed Peas and Quinoa Greek Salad

This Mediterranean Meatball, Lemon Yogurt, Black-Eyed Peas and Quinoa Greek Salad recipe contains ground lamb, chicken, olive oil, ground veal, extra virgin olive oil and more.
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Servings:??  | Calories:15122 | Total Fat:1022g  | Chol:3734mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 1022g
1572 %
Sat Fat 232g
1160 %
Total Carb 540g
180 %
Fiber 75g
301 %
Sugars 115g
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Cholesterol 3734mg
1245 %
Sodium 20017mg
834 %
Protein 937g
1874 %
Calories:
54% Others combined
16% Ground lamb
15% Chicken
13% Olive oil
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 pounds ground veal
2 pounds ground lamb
6 whole eggs
1/2 cup Greek yogurt
1/2 cup whole garlic cloves, for confit
1 cup pure olive oil , for confit
1 cup panko bread crumbs
1 tablespoons crushed red pepper
1 tablespoon granulated garlic
2 tablespoons dried Mediterranean oregano
6 lemons , zested with microplane
Salt and pepper , to taste
1/2 cup canola oil
1 cup chickpea flour (cici bean flour) – divided in half
2 quarts chicken or vegetable stock
4 lemons , zested and juiced
1 teaspoon kosher salt
6 cloves garlic confit (from previous recipe)
2 tablespoons champagne vinegar
1/2 cup extra virgin olive oil
1 teaspoon kosher salt
3 cups Greek yogurt
4 lemons , zested with microplane
1 package pita bread
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1 tablespoon zahtar
1 cup dried quinoa
Olive oil , as needed
1 quart vegetable stock ; divided in half
1 cup fresh black-eyed peas
2 bay leaves
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 bunch parsley , washed, dried and large stems removed
1 teaspoon garlic powder

Directions : View recipe directions on bravotv.com
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