Mediterranean Ground Beef Recipes
Ground beef with olive oil and lemon — Mediterranean skillets, wraps, orzo, flatbreads with feta cream, kofta meatballs — easy weeknight dinners for the family.
★ dinner
dinnerMediterranean Ground Beef Skillet
A simple, one-pan dish packed with savory ground beef, tender veggies, and creamy feta — bold, balanced, and satisfying.
Denisegallons gallonsIngredients
- 500g ground beef
- 1 medium, sliced zucchini
- 1 cup, halved cherry tomatoes
- 1 small, sliced red onion
- 1 small, sliced yellow onion
- 2, minced garlic cloves
- 100g, crumbled feta cheese
- 2 tbsp olive oil
- 1 tsp dried oregano
- to taste salt
- to taste black pepper
- for garnish, chopped fresh parsley
Instructions
- 1In a large skillet over medium heat, cook ground beef until browned. Season with salt, pepper, and oregano. Remove and set aside.
- 2In the same skillet, heat olive oil. Add zucchini, onions, and garlic. Cook 5–6 minutes until soft and slightly caramelized.
- 3Stir in cherry tomatoes and cook for 2–3 minutes until softened. Return the beef to the skillet and mix everything well.
- 4Sprinkle crumbled feta on top. Let it warm through for 1–2 minutes.
- 5Garnish with fresh parsley. Serve warm on its own or with quinoa, couscous, or a side salad.
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Open in Pepper →Ground Beef With Olive Oil And Lemon
A pound of ground beef is what most of us have in the freezer, and it doesn't have to turn into the same taco night every week. Cook it down with onion and garlic, add zucchini and cherry tomatoes, and you've got dinner that tastes like you tried harder than you did.
Cooks on Pepper reach for this collection on the nights they want something fresh but still filling — when the skillet needs to be on the table in half an hour and everybody eats it without complaining.
Every recipe here starts with browned beef and goes somewhere different: the Mediterranean Ground Beef Skillet with zucchini and tomatoes, the Ground Beef Orzo Skillet, wraps with lemon honey feta cream, flatbreads with garlic hot honey feta, Kofta Meatballs, and Greek Meatballs with Tzatziki.
Quick Tips
- 1
Drain the beef well
Brown 1 pound of ground beef over medium-high for 6 to 8 minutes, then pour off the fat so the zucchini and tomatoes don't go soupy.
- 2
Salt the zucchini first
Toss sliced zucchini with a pinch of salt and let it sit 10 minutes, then pat dry so it browns instead of steaming in the skillet.
- 3
Add lemon at the end
Squeeze in the lemon juice off the heat, right before serving, so it stays bright instead of cooking flat.
- 4
Chill meatballs before cooking
Rest shaped kofta or Greek meatballs in the fridge 15 to 20 minutes so they hold their shape and don't fall apart in the pan.
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