Greek Bowls with Lamb Meatballs and Dairy-Free Tzatziki
This dish highlights mediterranean style meatballs made with grass fed lamb. Lamb is not only high in protein, but it's packed with omega-3 healthy fat, iron, vitamin B12 and zinc. The meatballs are topped off with a delicious dairy free tzatziki!
Ingredients
Meatballs
- 1 lb ground lamb
- 1 egg
- 1/4 cup superfine almond flour
- 2 cloves garlic minced
- 1/4 grated red onion Use a cheese grater to grate the onion. This keeps the meatballs from drying out.
- 1 tsp salt
- 1 tsp cumin
- 2 tsp dried oregano
- 1 tbsp fresh chopped dill
- 1 tbsp fresh chopped mint
Dairy-Free Tzatziki
- 1 cup dairy-free yogurt I used Culina brand plain yogurt
- 1/2 cucumber grated on a cheese grater
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- 1 clove garlic minced
- 1/4 tsp kosher salt
- 1/4 tsp garlic powder
Instructions
Meatballs:
- Preheat the oven to 350F and line a sheet pan with unbleached parchment paper.
- In a large mixing bowl, combine all of the ingredients and mix well.
- Wet your hands and form meatballs into rounds the size of golfballs. You should get 12 meatballs when finished.
- Place the meatballs onto the baking sheet and bake for 25 minutes.
- Serve with a generous dollop of the tzatziki.
Tzatziki:
- Using a cheese grater, grate half of a cucumber.
- Squeeze any excess liquid out.
- Place the grated cucumber with the remaining ingredients into a bowl.
- I love to serve these delicious meatballs over gluten free quinoa with a cucumber, tomato, and red onion salad simply dressed with olive oil, fresh dill, salt and freshly cracked pepper. Enjoy!