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Greek-Style Lamb Meatballs

Greek lamb meatballs with tzatziki sauce

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

Essential cooking equipment for meatball preparation

Ingredients

Raw ingredients for Greek lamb meatballs

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

https://youtu.be/2AkyjkHUGLM?si=_6UCZWsr7KHt7An9
  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.
Step-by-step preparation of lamb meatballs

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
Courses
Difficulty Beginner
Time
Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins
Cooking Temp 400  F
Servings 4
Calories 425
Dietary Paleo
Description

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

Ingredients
    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).

  2. 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

Amount Per Serving
Calories 425kcal
% Daily Value *
Total Fat 32g50%
Sodium 680mg29%
Total Carbohydrate 8g3%
Dietary Fiber 2g8%
Sugars 3g
Protein 28g57%

* 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
Read it online: https://dinedishdigest.com/recipe/greek-style-lamb-meatballs/