Greek Meatballs with Dairy-Free Tatziki

Ingredients

Tzatziki Sauce

• 1 can full fat coconut milk chilled until liquid and solid separates completely
• 3 cloves garlic
• 1 med cucumber peeled seeded, and grated
• 2 tbsp fresh squeezed lemon juice
• Zest of 1 lemon
• 3 tbsp dill fresh, chopped
• 3/4 tsp fine grain sea salt
• Black pepper to taste
• 1/2 tsp cumin

Meatballs

• 1 Tbsp olive oil
• 1 lb grass fed ground beef
• 1/2 lb ground lamb pork (or use all beef, if preferred)
• 3 Tbsp blanched almond flour
• 1 large egg
• 1/4 cup red onion grated
• 2 cloves garlic minced
• Zest of 1 lemon grated
• Juice of 1 lemon about 2 Tbsp
• 2 Tbsp fresh parsley minced
• 2 Tbsp fresh mint minced
• 1 tsp coriander
• 1 tsp cumin
• 3/4 tsp dried oregano
• 3/4 tsp sea salt
• 1/4 tsp fresh ground pepper

Instructions

Make the Tzatziki first:

1. Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
2. Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients.
3. Pulse/process until fully combined – it won’t be completely smooth. Transfer to a bowl or container and refrigerate while you make the meatballs.

For the Meatballs:

1. Preheat your oven to 450 degrees F and drizzle olive oil on a large baking sheet.
2. Combine all meatball ingredients (except olive oil) well with your hands until fully combined, careful not to overwork the meat.
3. Form mixture into 24 balls and place an inch apart on the baking sheet. Bake in the preheated oven for 15-17 mins or until browned and cooked through, careful not to over bake. Remove from oven and serve with tzatziki sauce and greek salad. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

serves 8

Inspired by paleorunningmomma.com