I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.
When I was asked to participate in a blogger program for the Beef Checkoff I was really excited; I think beef is one of the most versatile ingredients imaginable, it’s quick and easy to make, and it’s packed with “The Big 10”!
With summer winding down, my husband and I are trying to squeeze the most out of these last couple of weekends- so after a nice pool day on Saturday, we thought we’d have a casual little lunch gathering on Sunday. I browsed beefitswhatsfordinner.com for some inspiration and decided that I’d use our lunch date with neighbors to debut a new beef recipe of my own: Greek Meatball Sliders! These sliders are easy as pie and pair perfectly with the Greek Salad and Mediterranean Grilled Corn (recipes also included). Here’s how I did it:
- 1 pound grass fed ground beef
- 4 ounces dried bread crumbs
- 4 large eggs
- 4 ounces whole milk
- 6 ounces grated Romano
- 3 ounces grated red onion
- 2 ounces chopped sun-dried tomatoes
- 2 ounces finely diced fresh garlic
- 1 container tzatziki spread
- 1 package of mini burger buns or dinner rolls halved
- 1 head of lettuce, rinsed
- 2 roma tomatoes, sliced
- Preheat oven to 350 degrees.
- Spray a baking sheet with non-stick cooking spray.
- Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.
- Form 2" meatballs using a tablespoon and then gently squeeze into a patty.
(This picture is taken on a toaster oven baking sheet, don’t be confused by the scale. They’re 2″.)
Place on baking sheet. Place into preheated oven for approximately 20 minutes. Remove from oven and cover with foil. Because these aren’t done on the grill and include an egg mixture, they will not dry out. If you want to make ahead and re-heat you can.
Spread buns with tzatziki, lay on a slice of tomato and lettuce and top with burger. Enjoy!!
Fresh Greek Salad
- 2 pints cherry tomatoes
- 1 pint fresh kalamata olives from deli counter
- 1 14 oz can of chick peas
- 2 large cucumbers, peeled and cubed
- 1/4 cup fresh chopped dill
- 1 block feta, cubed
- 4 tablespoons olive oil
- Juice of one half lemon
- Sea salt to taste
Toss all ingredients together and serve.
My Mexican Street Corn recipe was such a hit that I thought I’d do a fun play on it to accompany the sliders. Instead of queso fresco I used feta and instead of lime I used lemon. It was delicious!
Mediterranean Grilled Corn
- 4 ears of corn, unhusked
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/2 cup feta, crumbled
- 1/4 cup dill, chopped
- 1 lemon, quartered
- coarse sea salt to taste
Rub corn with oil and place on the grill pan, turning corn so all sides are charred, about 6 to 10 minutes. Corn will char unevenly, that’s alright.
Remove corn from heat and brush with mayo. You can also roll it through mayo in a large shallow bowl. Be careful, the corn is hot!
Sprinkle with cheese, dill, and a pinch of salt. Squeeze lemon over the corn to finish.
In addition to these recipes I also put out stuffed grape leaves from my local farmers market and hummus and veggies. This was such an easy meal and packed with protein and veggies!
Another thing I love about beef is transforming leftovers is a breeze. Remember, we made meatballs not traditional burgers; so you can drop the remaining patties into marinara and serve over pasta or make a meatball sub! These would also make a great pizza topping.
I had so much fun creating a new recipe and I really hope you’ll give it a try! What’s your go-to beef recipe?