Greek-Style Lamb Meatballs

A delicious Mediterranean-inspired dish that’s both Paleo-compliant and full of authentic Greek flavors.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Difficulty Level: Easy
• Cuisine: Greek, Mediterranean, Paleo

Equipment Needed

• Large mixing bowl
• Baking sheet
• Parchment paper
• Measuring spoons and cups
• Sharp knife
• Cutting board
• Small food processor (optional)

Ingredients

For the Meatballs

• 500g ground lamb
• 1 medium onion, finely minced
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 large egg
• 2 tablespoons olive oil

For the Paleo Tzatziki Sauce

• 1 large cucumber, grated and drained
• 2 cups cauliflower cream (see notes)
• 2 cloves garlic, minced
• 1 tablespoon fresh dill
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. In a large bowl, combine ground lamb, minced onion, garlic, parsley, mint, oregano, cumin, salt, pepper, and egg. Mix thoroughly with clean hands until well combined.
3. Form the mixture into 16 meatballs (about 2 tablespoons each) and place on the prepared baking sheet.
4. Brush meatballs with olive oil.
5. Bake for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 71°C/160°F).

For the Tzatziki Sauce

1. Grate cucumber and place in a clean kitchen towel. Squeeze out excess moisture.
2. In a bowl, combine drained cucumber, cauliflower cream, minced garlic, dill, olive oil, and lemon juice.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes before serving.

Nutrition Information (per serving)

• Calories: 425
• Protein: 28g
• Fat: 32g
• Carbohydrates: 8g
• Fiber: 2g
• Sugar: 3g
• Sodium: 680mg

Recipe Notes

• To make cauliflower cream: Steam cauliflower until very soft, then blend with a small amount of olive oil until smooth.
• Store leftover meatballs in an airtight container for up to 3 days.
• Meatballs can be frozen for up to 3 months.

Serving Suggestions

• Serve over cauliflower rice
• With a Greek-style salad (tomatoes, cucumbers, olives)
• Wrapped in lettuce leaves
• With roasted Mediterranean vegetables

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Paleo

Greek-Style Lamb Meatballs

Courses: Paleo Recipe Keys: Paleo

Difficulty: Beginner Prep Time 20 mins Cook Time 25 mins Total Time 45 mins

Cooking Temp: 400  F Servings: 4 Calories: 425

Dietary:

P Paleo

Description

A delicious Mediterranean-inspired dish that's both Paleo-compliant and full of authentic Greek flavors.

Ingredients

Scale

1/2x 1x 2x 3x

For the Meatballs

• 500 ground g lamb
• 1 medium onion, finely minced
• 3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh mint, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1 large egg
• 2 tablespoons olive oil

For the Paleo Tzatziki Sauce

• 1 large cucumber, grated and drained
• 2 cups cauliflower cream (see notes)
• 2 cloves garlic, minced
• 1 tablespoon fresh dill
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. For meatballs

   1. Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper.

   2. In a large bowl, combine ground lamb, minced onion, garlic, parsley, mint, oregano, cumin, salt, pepper, and egg. Mix thoroughly with clean hands until well combined.

   3. Form the mixture into 16 meatballs (about 2 tablespoons each) and place on the prepared baking sheet.

   4. Brush meatballs with olive oil.

   5. Bake for 20-25 minutes, or until golden brown and cooked through (internal temperature should reach 71°C/160°F).

1. For Tzatziki sauce

   1. Grate cucumber and place in a clean kitchen towel. Squeeze out excess moisture.

   2. In a bowl, combine drained cucumber, cauliflower cream, minced garlic, dill, olive oil, and lemon juice.

   3. Season with salt and pepper to taste.

   4. Refrigerate for at least 30 minutes before serving.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 425kcal

% Daily Value *

Total Fat 32g50%

Sodium 680mg29%

Total Carbohydrate 8g3%

Dietary Fiber 2g8%

Sugars 3g

Protein 28g57%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Recipe Notes

• To make cauliflower cream: Steam cauliflower until very soft, then blend with a small amount of olive oil until smooth.
• Store leftover meatballs in an airtight container for up to 3 days.
• Meatballs can be frozen for up to 3 months.

Serving Suggestions

• Serve over cauliflower rice
• With a Greek-style salad (tomatoes, cucumbers, olives)
• Wrapped in lettuce leaves
• With roasted Mediterranean vegetables