20 Delicious Mediterranean Ground Beef Recipes for Every Occasion

Dive into the vibrant flavors of the Mediterranean with our roundup of 20 Delicious Mediterranean Ground Beef Recipes! Whether you’re craving a quick weeknight dinner, a cozy comfort meal, or something fresh for your seasonal table, we’ve got you covered. These recipes are not only mouthwateringly good but also bring a healthy twist to your usual ground beef dishes. Ready to spice up your cooking routine? Let’s get started!

Mediterranean Beef Stuffed Peppers

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a dish that carries the warmth of the Mediterranean. These beef stuffed peppers, with their vibrant colors and rich flavors, are a testament to the joy of slow cooking and the beauty of sharing a meal made with care.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1/2 cup uncooked long-grain white rice
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley
• For the peppers:
  • 4 large bell peppers, any color
  • 2 tbsp olive oil
  • 1 cup tomato sauce
  • 1/2 cup water

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the ground beef, uncooked rice, onion, garlic, oregano, cumin, salt, pepper, and parsley. Mix gently with your hands to avoid overworking the meat.
3. Cut the tops off the bell peppers and remove the seeds and membranes. Brush the outside of each pepper with olive oil.
4. Stuff each pepper with the beef mixture, pressing down lightly to fill all the spaces. Place the stuffed peppers in a baking dish.
5. Pour the tomato sauce and water around the peppers in the baking dish. Cover the dish tightly with aluminum foil.
6. Bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the peppers are tender and the filling is cooked through.
7. Let the peppers rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

With each bite, the tender peppers give way to a savory, spiced filling that’s both hearty and aromatic. Serve them with a dollop of Greek yogurt or a sprinkle of feta cheese for an extra layer of Mediterranean flair.

Greek Style Beef and Eggplant Moussaka

Musing over the layers of flavor and history, this Greek Style Beef and Eggplant Moussaka is a comforting embrace of spices, meat, and creamy béchamel. It’s a dish that invites you to slow down and savor each bite, much like the leisurely meals enjoyed under the Mediterranean sun.

Ingredients

• For the eggplant:
  • 2 large eggplants, sliced into 1/2-inch rounds
  • 1/4 cup olive oil
  • 1 tsp salt
• For the beef sauce:
  • 1 lb ground beef
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) crushed tomatoes
  • 1 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 cup red wine
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the béchamel sauce:
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 2 egg yolks

Instructions

1. Preheat the oven to 400°F. Arrange eggplant slices on a baking sheet, brush both sides with olive oil, and sprinkle with salt. Bake for 20 minutes, flipping halfway, until golden and tender.
2. In a large skillet over medium heat, heat 1 tbsp olive oil. Add onion and garlic, sautéing until soft, about 5 minutes. Add ground beef, breaking it apart, and cook until browned.
3. Stir in crushed tomatoes, cinnamon, allspice, red wine, salt, and pepper. Simmer for 15 minutes, allowing flavors to meld.
4. For the béchamel, melt butter in a saucepan over medium heat. Whisk in flour and cook for 2 minutes. Gradually add warm milk, whisking constantly until thickened. Remove from heat, stir in salt, nutmeg, and egg yolks.
5. Layer half the eggplant in a 9×13 inch baking dish, top with beef sauce, then remaining eggplant. Pour béchamel over the top, spreading evenly.
6. Bake at 350°F for 45 minutes, until bubbly and golden. Let stand for 10 minutes before serving.

Kindly note, the moussaka’s layers meld into a harmonious blend of creamy, savory, and slightly sweet flavors. Serve it with a crisp green salad to contrast the richness, or enjoy it as is for a deeply satisfying meal.

Beef and Spinach Stuffed Shells with Feta

Oftentimes, the most comforting meals are those that blend simplicity with richness, a dish like beef and spinach stuffed shells with feta, where each bite is a tender embrace of flavors. It’s a recipe that invites you to slow down, to savor the process as much as the result.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1 egg, beaten
  • 1/4 cup breadcrumbs
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the shells and sauce:
  • 20 jumbo pasta shells
  • 2 cups marinara sauce
  • 1/2 cup mozzarella cheese, shredded

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the jumbo pasta shells according to package instructions until al dente, about 9 minutes. Drain and set aside to cool slightly.
3. In a skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain any excess fat.
4. Add the chopped spinach to the skillet with the beef, cooking until wilted, about 2 minutes. Remove from heat and let cool slightly.
5. In a mixing bowl, combine the beef and spinach mixture with feta cheese, beaten egg, breadcrumbs, garlic powder, salt, and pepper. Mix well to ensure the filling is evenly seasoned.
6. Spread 1 cup of marinara sauce at the bottom of a 9×13 inch baking dish.
7. Carefully fill each cooked pasta shell with the beef and spinach mixture, placing them seam side up in the baking dish.
8. Pour the remaining marinara sauce over the stuffed shells and sprinkle with mozzarella cheese.
9. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden.
10. Let the dish rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Unassuming at first glance, these stuffed shells reveal a delightful contrast of textures—the tender pasta, the hearty filling, and the creamy, tangy feta. Serve them alongside a crisp green salad or a slice of crusty bread to soak up the sauce, turning a simple meal into a memorable feast.

Mediterranean Beef and Lentil Soup

Perhaps there’s no better way to welcome the gentle embrace of evening than with a bowl of Mediterranean Beef and Lentil Soup, a dish that whispers of sun-drenched shores and the hearty warmth of home cooking. This soup, with its tender chunks of beef and earthy lentils, is a comforting melody of flavors that simmers slowly to perfection, inviting you to pause and savor each spoonful.

Ingredients

• For the soup base:
  • 1 lb beef chuck, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 cup dried green lentils, rinsed
  • 1 can (14.5 oz) diced tomatoes
• For seasoning:
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • Salt and pepper, to taste

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes and brown on all sides, about 5 minutes, to develop flavor. Tip: Avoid overcrowding the pot to ensure even browning.
3. Remove the beef and set aside. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes.
4. Stir in the garlic, oregano, and thyme, cooking for 1 minute until fragrant.
5. Return the beef to the pot. Add the beef broth, lentils, diced tomatoes, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender and the beef is cooked through. Tip: Skim off any foam that rises to the surface for a clearer soup.
7. Season with salt and pepper to taste. Remove the bay leaf before serving. Tip: Let the soup rest for 10 minutes off the heat to allow the flavors to meld.

Comforting in its richness, this soup boasts a velvety texture with the lentils lending a slight bite, while the beef melts tenderly in your mouth. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for a touch of brightness, or alongside crusty bread to soak up every last drop of its savory broth.

Beef and Olive Stuffed Grape Leaves

Remembering the first time I rolled grape leaves, the kitchen was quiet, save for the occasional pop of an olive being sliced. It’s a dish that asks for patience, rewarding you with flavors that deepen with every bite.

Ingredients

• For the filling:
  • 1 lb ground beef
  • 1/2 cup finely chopped onions
  • 1/4 cup chopped green olives
  • 1/4 cup chopped black olives
  • 1/4 cup uncooked white rice
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp ground cumin
• For the rolls:
  • 1 jar grape leaves (about 50 leaves), drained and rinsed
  • 2 cups water
  • 2 tbsp lemon juice

Instructions

1. In a large bowl, combine ground beef, onions, green olives, black olives, rice, olive oil, salt, pepper, and cumin. Mix gently until just combined; overmixing can make the beef tough.
2. Lay a grape leaf flat on a clean surface, vein side up. Place a teaspoon of the beef mixture near the stem end. Fold the sides over the filling, then roll tightly from the stem end to the tip.
3. Repeat with remaining leaves and filling, placing each roll seam side down in a large pot to prevent unrolling.
4. Pour water and lemon juice over the rolls. The liquid should just cover them; add more water if necessary.
5. Cover the pot with a lid and simmer on low heat for 45 minutes. Check at 30 minutes to ensure the liquid hasn’t evaporated; add a splash of water if needed.
6. After cooking, let the rolls sit covered for 10 minutes to absorb any remaining liquid, enhancing their flavor.

Carefully lifting one, you’ll notice the grape leaves have softened, their edges slightly caramelized from the lemon juice. The filling is tender, with olives offering a briny contrast to the spiced beef. Serve them warm, perhaps with a dollop of yogurt or a sprinkle of fresh herbs, to brighten the dish.

Spicy Beef and Tomato Shakshuka

Zestfully, let’s embark on a culinary journey that marries the robustness of beef with the tangy sweetness of tomatoes, all cradled in the warmth of spices. This dish, a twist on the classic shakshuka, invites a moment of pause, a chance to savor the melding of flavors as they come together in harmony.

Ingredients

• For the sauce:
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 lb ground beef
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp chili flakes
  • 28 oz canned tomatoes
  • Salt, to taste
• For the eggs:
  • 4 large eggs
  • Fresh cilantro, chopped (for garnish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 5 minutes.
3. Introduce ground beef to the skillet, breaking it apart with a spoon, and cook until browned, about 7 minutes.
4. Sprinkle cumin, paprika, and chili flakes over the beef, stirring to coat evenly for 1 minute.
5. Pour in canned tomatoes, stirring to combine, and let the sauce simmer for 10 minutes to thicken slightly.
6. Using a spoon, make 4 wells in the sauce and crack an egg into each well.
7. Cover the skillet and cook on low heat until the egg whites are set but yolks are still runny, about 5 minutes.
8. Garnish with chopped cilantro before serving.

Perfectly, the spicy beef and tomato shakshuka presents a delightful contrast between the creamy yolks and the hearty sauce. Serve it with crusty bread to soak up every last bit of flavor, or atop a bed of greens for a lighter take.

Beef and Chickpea Falafel Burgers

Evenings like these call for something hearty yet unexpected, a dish that bridges the familiar with the novel. These beef and chickpea falafel burgers are just that—a comforting twist on two classics, blending the richness of beef with the earthy tones of chickpeas.

Ingredients

• For the patties:
  • 1 cup cooked chickpeas, mashed
  • 1/2 lb ground beef
  • 1/4 cup breadcrumbs
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp salt
• For serving:
  • 4 burger buns
  • 1/2 cup tahini sauce
  • 1 cup mixed greens

Instructions

1. In a large bowl, combine the mashed chickpeas, ground beef, breadcrumbs, cumin, and salt until evenly mixed.
2. Divide the mixture into 4 equal portions, shaping each into a patty about 1/2 inch thick.
3. Heat the olive oil in a skillet over medium heat (350°F) until shimmering.
4. Cook the patties for 4-5 minutes on each side, or until a golden crust forms and the internal temperature reaches 160°F.
5. Toast the burger buns lightly in the same skillet for about 1 minute per side, just until they’re warm and slightly crispy.
6. Spread a generous amount of tahini sauce on the bottom half of each bun.
7. Place a cooked patty on top, followed by a handful of mixed greens.
8. Cover with the top half of the bun and serve immediately.

Offering a delightful contrast between the crispy exterior and the tender, flavorful interior, these burgers are a testament to the beauty of fusion cuisine. Try serving them with a side of sweet potato fries or a crisp salad to round out the meal.

Mediterranean Beef and Rice Stuffed Zucchini

Dusk settles softly outside, casting a golden hue that seems to whisper of distant lands and flavors waiting to be discovered. Tonight, we embark on a culinary journey with a dish that marries the hearty comfort of beef and rice with the delicate embrace of zucchini, a testament to the Mediterranean’s love for vibrant, wholesome meals.

Ingredients

• For the stuffing:
  • 1 lb ground beef
  • 1 cup cooked rice
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped parsley
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the zucchini:
  • 4 medium zucchinis, halved lengthwise
  • 1 tbsp olive oil
  • 1/4 cup water

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Scoop out the centers of the zucchini halves with a spoon, creating a boat shape, and set aside. Tip: Leave a thin layer of flesh inside the zucchini to prevent tearing.
3. In a skillet over medium heat, brown the ground beef, breaking it into small pieces, for about 5 minutes or until no pink remains.
4. Add the cooked rice, diced tomatoes, parsley, cumin, salt, and pepper to the skillet. Stir well to combine and cook for another 2 minutes. Tip: The mixture should be moist but not wet; adjust with a little water if necessary.
5. Brush the zucchini boats lightly with olive oil, then fill them evenly with the beef and rice mixture.
6. Place the stuffed zucchini in a baking dish, add water to the bottom of the dish, and cover with foil. Tip: The water creates steam, helping the zucchini cook evenly without drying out.
7. Bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until the zucchini is tender and the tops are slightly golden.

Sunlight fades, leaving behind a dish where the tender zucchini yields effortlessly to the fork, revealing a filling rich with the warmth of cumin and the freshness of parsley. Serve it alongside a crisp salad or atop a bed of creamy hummus for a meal that sings of the Mediterranean’s sun-drenched shores.

Beef and Artichoke Heart Pasta

Comfort comes in many forms, and tonight, it arrives as a bowl of Beef and Artichoke Heart Pasta, a dish that marries the richness of beef with the subtle tang of artichokes, all tangled in tender pasta. It’s a meal that feels like a quiet evening at home, where every bite is a moment to savor.

Ingredients

• For the pasta:
  • 8 oz fettuccine pasta
  • 4 quarts water
  • 1 tbsp salt
• For the beef and sauce:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 can (14 oz) artichoke hearts, drained and quartered
  • 2 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Bring 4 quarts of water to a boil in a large pot. Add 1 tbsp salt and 8 oz fettuccine pasta. Cook for 8-10 minutes, until al dente, then drain and set aside.
2. While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb ground beef, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes.
3. Add the minced garlic and quartered artichoke hearts to the skillet with the beef. Cook for 2 minutes, stirring occasionally, until the garlic is fragrant.
4. Pour in 1 cup heavy cream, stirring to combine. Let the mixture simmer for 3-4 minutes, until the sauce begins to thicken slightly.
5. Stir in 1/2 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper. Continue to cook for another minute, until the cheese is melted and the sauce is smooth.
6. Add the cooked pasta to the skillet, tossing gently to coat the pasta evenly with the sauce.

Perfectly balanced, this dish offers a creamy texture with the hearty bite of beef and the unique flavor of artichokes. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the sauce.

Greek Beef and Orzo Skillet

Evenings like these call for something comforting yet uncomplicated, a dish that whispers of distant shores but feels like home. This Greek Beef and Orzo Skillet is just that—a harmonious blend of hearty beef, tender orzo, and vibrant Mediterranean flavors, all coming together in one pan for a meal that soothes the soul.

Ingredients

• For the beef:
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the orzo and sauce:
  • 1 cup orzo pasta
  • 2 cups chicken broth
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For finishing:
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground beef, salt, and pepper. Cook, breaking apart with a spoon, until beef is browned and no longer pink, about 5 minutes. Tip: Drain excess fat for a lighter dish.
2. Stir in orzo, chicken broth, diced tomatoes with their juice, oregano, and garlic powder. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 10 minutes, or until orzo is tender and liquid is mostly absorbed. Tip: Stir occasionally to prevent sticking.
4. Remove from heat. Sprinkle with feta cheese and parsley. Let stand covered for 2 minutes to allow cheese to soften slightly. Tip: For a richer flavor, use full-fat feta.

Now, the skillet presents a dish where the orzo is perfectly al dente, cradling the savory beef and tangy tomatoes, all brightened by the fresh parsley and creamy feta. Serve it straight from the skillet for a rustic touch, or alongside a crisp green salad to round out the meal.

Beef and Feta Stuffed Portobello Mushrooms

Perhaps there’s no better way to savor the quiet of the evening than with a dish that feels both indulgent and intimately simple. These Beef and Feta Stuffed Portobello Mushrooms are a testament to the beauty of combining earthy flavors with rich, creamy textures, creating a meal that’s as satisfying to prepare as it is to eat.

Ingredients

• For the mushrooms:
  • 4 large Portobello mushrooms, stems removed
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the filling:
  • 1/2 lb ground beef
  • 1/2 cup crumbled feta cheese
  • 1/4 cup breadcrumbs
  • 1/4 cup finely chopped onion
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush the Portobello mushrooms with olive oil and season with salt and pepper. Place them on a baking sheet, gill side up.
3. In a skillet over medium heat, cook the ground beef until no longer pink, about 5 minutes. Drain any excess fat.
4. Add the onion and garlic to the skillet with the beef, cooking until the onion is translucent, about 3 minutes.
5. Remove the skillet from heat and stir in the feta cheese, breadcrumbs, oregano, salt, and pepper until well combined.
6. Spoon the beef mixture into the prepared mushrooms, packing it lightly.
7. Bake for 20 minutes, or until the mushrooms are tender and the filling is golden brown.
8. Let the mushrooms rest for 5 minutes before serving to allow the flavors to meld.

Here, the mushrooms emerge tender and juicy, their caps a perfect vessel for the savory, cheesy filling. Serve them atop a bed of arugula for a peppery contrast, or alongside a crisp white wine to elevate the meal into a celebration of simple pleasures.

Mediterranean Beef and Potato Hash

Evenings like these call for something hearty yet uncomplicated, a dish that whispers of distant shores while grounding you in the comfort of your kitchen. Mediterranean Beef and Potato Hash is just that—a simple, savory melody of flavors that come together in a symphony of warmth and satisfaction.

Ingredients

• For the hash:
  • 1 lb ground beef
  • 2 cups diced potatoes (1/2-inch pieces)
  • 1/2 cup diced onion
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the seasoning:
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp red pepper flakes

Instructions

1. Heat olive oil in a large skillet over medium heat (350°F) until shimmering.
2. Add diced potatoes and onions to the skillet, seasoning with salt and black pepper. Cook for 10 minutes, stirring occasionally, until potatoes start to soften and edges turn golden.
3. Push the potato and onion mixture to one side of the skillet. Add the ground beef to the other side, breaking it apart with a spatula. Cook until no longer pink, about 5 minutes.
4. Sprinkle the dried oregano, garlic powder, and red pepper flakes over the beef. Stir to combine with the potato and onion mixture.
5. Continue cooking for another 5 minutes, stirring occasionally, until everything is well browned and fragrant.
6. Remove from heat and let sit for 2 minutes before serving to allow flavors to meld.

You’ll find the hash boasts a delightful contrast of textures—crispy potatoes against the tender beef, all enveloped in the aromatic embrace of Mediterranean spices. Try topping it with a fried egg for a breakfast twist or serving it alongside a crisp salad for a lighter meal.

Beef and Sun-Dried Tomato Meatballs

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself lost in the comforting rhythm of preparing a meal that feels like a warm embrace. These beef and sun-dried tomato meatballs are a testament to the beauty of simple ingredients coming together to create something truly special.

Ingredients

• For the meatballs:
  • 1 lb ground beef
  • 1/2 cup sun-dried tomatoes, finely chopped
  • 1/4 cup breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the sauce:
  • 2 tbsp olive oil
  • 1 can (14.5 oz) crushed tomatoes
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, sun-dried tomatoes, breadcrumbs, egg, garlic, salt, and black pepper. Mix gently until just combined to avoid tough meatballs.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet, spacing them about an inch apart.
4. Bake the meatballs for 20 minutes, or until they are browned and cooked through.
5. While the meatballs bake, heat the olive oil in a saucepan over medium heat. Add the crushed tomatoes, oregano, and red pepper flakes, stirring to combine.
6. Simmer the sauce for 10 minutes, stirring occasionally, until it thickens slightly.
7. Once the meatballs are done, gently add them to the sauce, coating each one evenly. Simmer together for an additional 5 minutes to meld the flavors.

Delightfully tender, these meatballs carry the rich, tangy essence of sun-dried tomatoes, balanced by the savory depth of beef. Serve them nestled in a bed of creamy polenta or alongside crusty bread to soak up every last drop of the vibrant sauce.

Mediterranean Beef and Barley Salad

Evenings like these call for something hearty yet refreshing, a dish that bridges the gap between comfort and lightness. Mediterranean Beef and Barley Salad does just that, with its robust flavors and satisfying textures, it’s a meal that feels like a warm embrace on a cool evening.

Ingredients

• For the salad:
  • 1 cup pearl barley
  • 2 cups water
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup feta cheese, crumbled
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Rinse the pearl barley under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed barley, reduce heat to low, cover, and simmer for 45 minutes or until the barley is tender and the water is absorbed. Tip: Stir occasionally to prevent sticking.
3. While the barley cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the ground beef and cook until no longer pink, about 5-7 minutes. Tip: Break the beef into small crumbles as it cooks for even browning.
4. In a large bowl, combine the cooked barley, ground beef, cucumber, cherry tomatoes, and red onion.
5. In a small bowl, whisk together 3 tbsp olive oil, lemon juice, dried oregano, salt, and black pepper to make the dressing.
6. Pour the dressing over the salad and toss gently to combine. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld.
7. Sprinkle the crumbled feta cheese over the top before serving.

You’ll love the contrast of the chewy barley with the crisp vegetables and the savory beef, all brought together by the bright, herby dressing. Try serving it in a hollowed-out cucumber boat for a fun and edible presentation.

Beef and Roasted Red Pepper Hummus Wraps

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where today’s culinary adventure begins. There’s something deeply satisfying about wrapping up bold flavors in a soft embrace, a simple pleasure that feels like a secret shared between the cook and the meal.

Ingredients

• For the hummus:
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1/2 cup roasted red peppers, drained
  • 2 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, minced
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 2 tbsp olive oil
• For the wraps:
  • 4 large flour tortillas
  • 1 lb thinly sliced beef (such as flank steak)
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups mixed greens
  • 1/2 cup sliced cucumber
  • 1/4 cup sliced red onion

Instructions

1. In a food processor, combine the chickpeas, roasted red peppers, tahini, lemon juice, garlic, cumin, and salt. Process until smooth, scraping down the sides as needed.
2. With the processor running, slowly drizzle in the olive oil until the hummus is creamy and well combined. Tip: For an extra smooth texture, let the processor run for an additional minute after adding the oil.
3. Heat a large skillet over medium-high heat. Add 1 tbsp olive oil, then the beef, salt, and pepper. Cook for 3-4 minutes per side, or until the beef is browned and cooked to your liking. Tip: Let the beef rest for a few minutes before slicing to retain its juices.
4. Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
5. Spread a generous layer of hummus on each tortilla, then top with sliced beef, mixed greens, cucumber, and red onion. Tip: For easier rolling, leave a 2-inch border at the bottom of the tortilla free of toppings.
6. Fold the sides of the tortilla in, then roll tightly from the bottom up to enclose the fillings.

Wrapped snugly, each bite offers a contrast of textures—the creamy hummus against the crisp vegetables and tender beef. Serve these wraps with a side of extra hummus for dipping, or slice them in half diagonally for a visually appealing presentation that reveals the colorful layers within.

Mediterranean Beef and Couscous Stuffed Tomatoes

Wandering through the flavors of the Mediterranean, this dish brings a comforting yet vibrant twist to your table, blending the heartiness of beef with the lightness of couscous, all nestled within the sweet embrace of ripe tomatoes.

Ingredients

• For the stuffing:
  • 1 lb ground beef
  • 1 cup couscous
  • 1 1/4 cups boiling water
  • 1/4 cup chopped fresh parsley
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the tomatoes:
  • 6 large tomatoes
  • 1 tbsp olive oil
  • Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a 1/2-inch thick shell. Reserve the insides for another use.
3. Brush the inside of each tomato with olive oil and season lightly with salt and pepper. Place them in a baking dish.
4. In a medium bowl, combine the couscous with boiling water, cover, and let sit for 5 minutes until the water is absorbed. Fluff with a fork.
5. Heat 2 tbsp olive oil in a skillet over medium heat. Add the ground beef, cumin, salt, and pepper. Cook until the beef is no longer pink, about 5 minutes.
6. Remove the skillet from heat and stir in the cooked couscous and chopped parsley.
7. Spoon the beef and couscous mixture into the prepared tomatoes, packing lightly.
8. Bake in the preheated oven for 20-25 minutes, until the tomatoes are tender but still hold their shape.
9. Let the stuffed tomatoes rest for 5 minutes before serving to allow the flavors to meld.

Lusciously tender, the tomatoes offer a juicy contrast to the savory, spiced filling, making each bite a delightful exploration of textures. Serve them atop a bed of greens for a colorful presentation that’s as pleasing to the eye as it is to the palate.

Beef and Kalamata Olive Pizza

Just imagine the rich, savory flavors of tender beef and the bold, briny notes of Kalamata olives coming together on a crispy, golden crust. This Beef and Kalamata Olive Pizza is a delightful twist on a classic, offering a perfect balance of flavors that will transport you to the Mediterranean with every bite.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water (110°F)
  • 1 tsp active dry yeast
• For the sauce:
  • 1/2 cup tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
• For the toppings:
  • 1/2 lb ground beef, cooked and drained
  • 1/4 cup Kalamata olives, pitted and sliced
  • 1 cup shredded mozzarella cheese
  • 1 tbsp grated Parmesan cheese

Instructions

1. In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
2. In a large bowl, combine the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat your oven to 475°F. Punch down the dough and roll it out on a floured surface to your desired thickness.
5. Transfer the dough to a greased pizza pan or baking sheet. Spread the tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder.
6. Top with cooked ground beef, Kalamata olives, mozzarella, and Parmesan cheese.
7. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly and slightly browned.
8. Let the pizza cool for 5 minutes before slicing. This rest allows the cheese to set, making slicing easier.

Zesty and rich, this pizza offers a crispy crust with a chewy interior, topped with a harmonious blend of savory beef and tangy olives. Serve it with a light arugula salad dressed in lemon vinaigrette to complement the robust flavors.

Mediterranean Beef and Chickpea Stew

Dusk settles softly outside, casting a golden hue that seems to whisper of distant lands and the simple, hearty meals that bring people together. Today, let’s embrace the warmth of the Mediterranean with a stew that marries tender beef with the earthy comfort of chickpeas, a dish that feels like a gentle embrace on a cool evening.

Ingredients

• For the stew:
  • 1 lb beef chuck, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp ground cinnamon
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 cups beef broth
  • Salt, to taste
• For garnish:
  • 1/4 cup chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering.
2. Add the beef cubes in a single layer, working in batches if necessary, and brown on all sides, about 3 minutes per batch. Remove and set aside.
3. In the same pot, add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
4. Add the minced garlic, cumin, smoked paprika, and cinnamon, stirring for 1 minute until fragrant.
5. Return the beef to the pot along with the chickpeas, diced tomatoes, and beef broth. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 1.5 hours, or until the beef is tender. Stir occasionally to prevent sticking.
7. Season with salt to taste before serving.
8. Garnish with chopped parsley and serve with lemon wedges on the side.

How the stew transforms as it simmers is nothing short of magical—the beef becomes fork-tender, the chickpeas soak up the rich spices, and the broth thickens into a velvety sauce. Serve it over a bed of couscous or with crusty bread to soak up every last drop of flavor.

Beef and Herb Stuffed Eggplant Rolls

Sometimes, the most comforting meals come from combining simple ingredients with a touch of creativity, like these beef and herb stuffed eggplant rolls. They’re a delightful way to enjoy the richness of beef and the freshness of herbs, all wrapped up in tender slices of eggplant.

Ingredients

• For the eggplant:
  • 2 large eggplants, sliced lengthwise into 1/4-inch thick strips
  • 1 tbsp olive oil
  • 1/2 tsp salt
• For the filling:
  • 1 lb ground beef
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
• For the sauce:
  • 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. Brush both sides of the eggplant slices with olive oil and sprinkle with salt. Arrange them on a baking sheet in a single layer.
3. Bake the eggplant slices for 10 minutes, or until they are just tender enough to roll without breaking. Tip: Keep an eye on them to prevent overcooking.
4. In a bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, parsley, basil, garlic powder, salt, and pepper until well combined.
5. Spread a thin layer of the beef mixture onto each eggplant slice, then roll them up tightly.
6. Place the rolled eggplants seam side down in a baking dish. Pour the marinara sauce over the top.
7. Cover the dish with foil and bake for 25 minutes. Tip: The foil helps to keep the rolls moist while cooking.
8. Remove the foil and bake for an additional 10 minutes, or until the beef is fully cooked. Tip: The internal temperature should reach 160°F (71°C) for safety.

Delightfully tender, these eggplant rolls offer a harmonious blend of savory beef and aromatic herbs, with the eggplant adding a subtle sweetness. Serve them alongside a crisp green salad or over a bed of creamy polenta for a meal that feels both rustic and refined.

Mediterranean Beef and Pita Bread Salad

Flickering through the memories of my travels, I often find myself longing for the vibrant flavors of the Mediterranean. This dish, a harmonious blend of tender beef and crisp pita bread, is my humble attempt to bring those sun-drenched tastes to your table.

Ingredients

• For the beef:
  • 1 lb beef sirloin, thinly sliced
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
• For the salad:
  • 2 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 cucumber, diced
  • 1/4 red onion, thinly sliced
• For the dressing:
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
• For serving:
  • 2 pita breads, toasted and torn into pieces

Instructions

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the thinly sliced beef to the skillet, seasoning with 1 tsp salt and 1/2 tsp black pepper. Cook for 3-4 minutes, stirring occasionally, until the beef is browned and cooked through. Tip: Avoid overcrowding the skillet to ensure even cooking.
3. Remove the beef from the skillet and let it rest on a plate covered with foil to keep warm.
4. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, and red onion.
5. In a small bowl, whisk together 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, and 1/2 tsp salt to make the dressing.
6. Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Tip: Add the dressing just before serving to keep the greens crisp.
7. Divide the salad among plates, top with the cooked beef, and scatter the toasted pita bread pieces over the top. Tip: For extra crunch, toast the pita bread until golden brown before tearing.

Mouthwatering in its simplicity, this salad offers a delightful contrast of textures, from the juicy beef to the crispy pita. Serve it with a dollop of hummus on the side for an extra layer of Mediterranean flair.

Conclusion

We hope this roundup of 20 Delicious Mediterranean Ground Beef Recipes inspires your next meal! From weeknight dinners to special occasions, there’s something for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!