Low Sodium Greek Lamb Meatballs with Tzatziki

Total time42 min

Prep time20 min

Cook time22 min

Low Sodium Greek Lamb Meatballs with Tzatziki

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Ingredients

4 servings

For the meatballs

1 ½ lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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⅓ cup almond flour
1 large egg
3 cloves garlic, minced
¼ cup fresh parsley, finely chopped
2 tbsp fresh mint, finely chopped
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
½ tsp smoked paprika
¾ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
1 tbsp extra virgin olive oil

For the tzatziki

1 cup full-fat plain greek yogurt
½ english cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tbsp fresh dill, finely chopped
¼ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

lemon wedges, for serving (optional)
fresh parsley or mint, roughly torn, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper and brush or drizzle it with the 1 tbsp olive oil for the meatballs.
2
Make the tzatziki: grate the cucumber on the large holes of a box grater, then gather it in a clean kitchen towel and squeeze firmly until most of the liquid is gone. In a medium bowl, stir together the yogurt, squeezed cucumber, 1 minced garlic clove, 1 tbsp olive oil, lemon juice, dill, and 1/4 tsp salt until combined. Refrigerate until ready to serve.

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