Low Iodine Greek Lamb Meatballs with Tzatziki
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb ground lamb
- ⅓ cup almond flour
- 1 large egg
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 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
Chef's tipChoose a plain, unsweetened dairy-free yogurt labeled Greek-style or thick for the closest texture. - 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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