These Paleo Greek Meatballs are really perfect for anything. You can make a full meal of them with some cauli rice and a greek salad, or serve as an appetizer with toothpicks for dipping! Paleo Greek Meatballs with Tzatziki {Whole30, keto}
These easy greek meatballs are perfectly flavorful and delicious dipped in a dairy-free paleo Tzatziki sauce! Great as an appetizer or as part of a meal over a greek salad. Paleo, Whole30, and keto friendly.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Course: Appetizer/lunch/dinner
Cuisine: keto, Paleo, Whole30
Servings: 8 servings
Ingredients
tzatziki sauce:
1 can full fat coconut milk chilled until liquid and solid separates completely, at least 6 hours
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:
- Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
- 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.
- 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:
- Preheat your oven to 450 degrees F and drizzle olive oil on a large baking sheet.
- Combine all meatball ingredients (except olive oil) well with your hands until fully combined, careful not to overwork the meat.
- 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!
Recipe Notes
*or to taste
**2 Tbsp tapioca or arrowroot flour can be subbed in for a nut-free version.
Nutrition
Calories: 346kcalFat: 29gSaturated fat: 15gCholesterol: 79mgSodium: 507mgPotassium: 415mgCarbohydrates: 4gProtein: 17gVitamin A: 3.3%Vitamin C: 7.3%Calcium: 4.3%Iron: 21.2%
