Anti Inflammatory Greek Lamb Meatballs with Tzatziki

Total time42 min

Prep time20 min

Cook time22 min

Anti Inflammatory Greek Lamb Meatballs with Tzatziki

Juicy, herb-packed lamb meatballs paired with cool, creamy tzatziki — this is the kind of meal that feels special enough for company but comes together on a weeknight without much fuss. The spice blend is where the real magic happens: turmeric, cumin, coriander, and smoked paprika layer in warmth and depth while also delivering some of the most well-studied anti-inflammatory compounds you can cook with. Almond flour keeps the meatballs tender and grain-free, so you're not relying on breadcrumbs or anything processed to hold them together. Fresh parsley, mint, and dill show up in both the meatballs and the tzatziki, keeping everything bright and alive rather than heavy. A hot 425°F oven does the work in under 25 minutes, giving you beautifully browned exteriors and juicy centers without standing over a stovetop. The homemade tzatziki — full-fat Greek yogurt, grated cucumber, lemon, and olive oil — comes together while the meatballs bake, and it doubles as a cooling counterpoint to all that warm spice. Serves four, and honestly, leftovers the next day might be even better.

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Ingredients

4 servings

For the meatballs

1 ½ lb ground lamb
Simple Truth Organic Grass Fed Ground Beef 85/15 Simple Truth Organic Grass Fed Ground Beef 90/10 Pre Brands 85% Lean Grass Fed and Finished Ground Beef SunFed Ranch 100% Grass Fed 90% Lean Organic Ground Beef Pre Brands 92% Lean Grass Fed and Finished Ground Beef
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Chef's tip
Beef is milder than lamb - taste and add a bit more of the recipe's seasonings if needed.
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
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

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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