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!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4 3 meatballs per serving
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
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!
Created by Chef Carrie Dearden