Juicy Paleo Greek Lamb Meatballs with Tzatziki

Ingredients

For the Spiced Greek Lamb Meatballs:

• 0.75 lb 100% grass-fed ground lamb
• 0.75 lb 100% grass-fed ground beef (85/15)
• 0.5 cup superfine blanched almond flour
• 1 large pasture-raised egg, beaten
• 0.33 cup fresh spearmint leaves, finely minced
• 0.33 cup fresh Italian flat-leaf parsley, finely minced
• 1.5 tbsp dried wild Greek oregano
• 0.5 medium red onion, finely grated (with juices)
• 4 cloves garlic, finely minced
• 1 tsp organic lemon zest
• 1.5 tsp coarse Celtic sea salt and 0.75 tsp cracked black pepper
• 0.5 tsp ground cumin and pinch of ground cinnamon (adds authentic Greek warmth)
• 3 tbsp extra virgin olive oil (for skillet searing)

For the Dairy-Free Cucumber Dill Tzatziki:

• 0.66 cup avocado oil mayonnaise (Primal Kitchen) or unsweetened coconut milk yogurt
• 0.5 English cucumber, grated and squeezed completely dry in a kitchen towel
• 2 tbsp fresh organic dill, finely chopped
• 1.5 tbsp fresh organic lemon juice and 1 tbsp extra virgin olive oil
• 1 clove garlic, finely grated/paste
• 0.5 tsp coarse sea salt

For Serving:

• 0.5 cup pitted Kalamata olives
• Sliced Persian cucumbers, cherry tomatoes & fresh mint leaves
• Lemon wedges & warm grain-free cassava flatbreads

Step-by-Step Instructions

1. Make Dairy-Free Tzatziki: In a medium glass bowl, combine grated and squeezed cucumber, avocado oil mayonnaise (or coconut yogurt), chopped dill, fresh lemon juice, olive oil, grated garlic, and sea salt. Stir until creamy and smooth. Cover and chill in the refrigerator to allow flavors to meld.
2. Mix Meatballs: In a large mixing bowl, combine ground lamb, ground beef, almond flour, beaten egg, minced fresh mint, parsley, wild oregano, grated red onion, garlic, lemon zest, sea salt, black pepper, cumin, and cinnamon. Gently combine with hands just until evenly mixed (do not overwork).
3. Roll Meatballs: Using a 2-tbsp cookie scoop, roll meat between damp hands into 16 smooth, uniform round meatballs.
4. Cast-Iron Searing (Crust Invariant): Heat 3 tbsp extra virgin olive oil in a 12-inch heavy cast-iron skillet over MEDIUM-HIGH heat until shimmering. Add meatballs in a single layer with space between them. Cook undisturbed for 3 minutes until deeply browned on the bottom.
5. Turn & Finish Cooking: Turn meatballs gently with tongs to brown remaining sides, cooking for a total of 8 to 10 minutes until deeply golden, caramelized, and cooked through (internal temp 160°F / 71°C). Transfer meatballs to a warm serving platter.
6. Plate & Serve: Spoon generous swirls of chilled dairy-free cucumber dill tzatziki onto plates. Arrange hot lamb meatballs over the tzatziki. Garnish with Kalamata olives, sliced cucumbers, cherry tomatoes, fresh mint leaves, and lemon wedges. Serve immediately!

Nutritional Breakdown (Per Serving - 4 Meatballs + Tzatziki)

Chef's Paleo Nutritional Science

Pasture-raised grass-fed lamb is an exceptional source of conjugated linoleic acid (CLA), bioavailable zinc, and Vitamin B12. Fresh spearmint and oregano contain rosmarinic acid and carvacrol with potent gastrointestinal soothing and antimicrobial properties.

Frequently Asked Questions