Greek Lamb Meatballs with Tzatziki
Herby lamb meatballs with cool tzatziki over a fresh tomato–cucumber salad.
Ingredients
1 lb ground lamb
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp ground cumin
½ tsp coarse sea salt
½ tsp cracked black pepper
1 egg
2 Tbsp almond flour
1 Tbsp butter or beef tallow (for cooking)
For the Tzatziki:
½ cup Greek yogurt (full fat)
½ cucumber, finely diced
1 clove garlic, minced
1 Tbsp fresh dill, chopped
1 Tbsp fresh lemon juice
Salt and pepper, to taste
For the Salad:
1 cup cucumber, diced
1 cup cherry tomatoes, halved
1 Tbsp extra virgin olive oil (for finishing)
1 tsp red wine vinegar
Salt and pepper, to taste
Fresh parsley or mint, chopped (for garnish)
Macronutrients (per serving, yields 4 servings)
Protein: 36g
Fat: 40g
Carbs: 6g
Preparation
In a bowl, combine ground lamb (1 lb), chopped onion (1 small), garlic (2 cloves), oregano (1 tsp), cumin (1 tsp), salt (½ tsp), pepper (½ tsp), egg (1), and almond flour (2 Tbsp). Mix gently until just combined. Form into small meatballs, about 1 to 1½ inches in diameter.
Heat butter or tallow (1 Tbsp) in a skillet over medium heat. Add meatballs and cook, turning occasionally, for 10–12 minutes until browned and cooked through. Remove from skillet and keep warm.
For the tzatziki, mix Greek yogurt (½ cup), diced cucumber (½), minced garlic (1 clove), dill (1 Tbsp), lemon juice (1 Tbsp), salt and pepper to taste. Chill until ready to serve.
In a bowl, toss cucumber (1 cup) and cherry tomatoes (1 cup) with red wine vinegar (1 tsp), salt, and pepper. Drizzle olive oil (1 Tbsp) over the salad just before serving.
Serve meatballs over the cucumber and tomato salad, topped with a dollop of tzatziki.
Garnish with fresh parsley or mint.
40# DBs for carry
Treadmill run
Thrusters w/ 2, 20# DBs