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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
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 3 meatballs per serving

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!
Created by Chef Carrie Dearden