Mediterranean Ground Beef Recipes
Ground beef with Mediterranean flavor — a skillet with zucchini and tomatoes, beef wraps, flatbreads with feta cream, Greek meatballs, moussaka for weeknights.
★ 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 Lemon Garlic And Feta
A pound of ground beef is usually what's thawed in the fridge, and a little olive oil, garlic and lemon turns it into something that doesn't taste like Tuesday again.
Cooks on Pepper reach for these when they want dinner in one skillet but are tired of taco night, or when they've got a package of pita or flatbread to use up.
Every recipe here starts with ground beef: the Mediterranean Ground Beef Skillet with zucchini and cherry tomatoes, two versions of the ground beef wrap, flatbreads with garlic hot honey feta cream, minty Greek keftedes, Greek meatballs with herbs, and a full moussaka for a slower day.
Quick Tips
- 1
Brown the beef hard
Spread the beef in a hot skillet and leave it alone 3 to 4 minutes before stirring so it gets deep brown edges instead of steaming.
- 2
Salt the zucchini
Toss sliced zucchini with a pinch of salt and let it sit 10 minutes, then pat dry so it sears instead of watering down the skillet.
- 3
Soak bread for meatballs
Soften bread or crumbs in a few tablespoons of milk for 5 minutes before mixing into the keftedes — that's what keeps them tender.
- 4
Warm the flatbread
Heat pita or flatbread in a dry skillet 30 seconds per side right before serving so it folds without cracking.
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