Lamb Meatballs and Tzatziki- Greek Style
Servings: 2
Calories: 458kcal
Ingredients
- 1/2 tsp Extra virgin olive oil
- 1/3 medium Red bell pepper diced
- 1/2 small Red onion diced
- 1 1/3 cup Baby spinach
- 1/3 cup Almond Flour
- 1 tsp Oregano dried
- 227 gm Lamb ground
- 2 large Black olives chopped
- 2 tbsp Feta cheese crumbled
- 1 dash Salt and pepper
- 1 cup Cucumber grated, from about 1 medium 10-ounce; no need to peel or seed the cucumber first
- 1/2 cup Greek yogurt plain, 5% M.F., Liberte
- 1 tbsp Extra virgin olive oil
- 2 tsp Mint fresh (chopped fresh; and/or dill.)
- 1 1/2 tsp Lemon juice
- 1/2 tsp Granulated garlic
- 1/4 tsp Sea salt
- 2 cup Lettuce spring mix (mesclun)
Instructions
- Preheat oven to 350.
- Heat olive oil in a large skillet over medium heat.
- Add the red pepper and the red onion to the skillet. Saute for about 5 minutes or until onion is translucent. Add baby spinach and stir just until wilted. Remove from heat and set aside to cool.
- Add almond flour, ground lamb, the black olives, oregano, garlic and the feta cheese to the mixing bowl. Now add in your sauteed vegetables and salt and pepper. Mix well. Form the mixture into golf ball sized meatballs and place on a parchment-lined baking sheet.
- Bake for 20-25 minutes or until done, flipping halfway through. Alternatively, cook until frying pan until done.
- Meanwhile, create the tzatziki in a bowl by combining the cucumber, yogurt, olive oil, mint/dill, lemon juice and sea salt.
- Plate meatballs over a bed of greens and top with tzatziki.
Notes
Tzatziki- this tastes even better if you make it a day or 2 ahead!
Net carbs per serving (meatballs and tzatziki) 8 grams.
Net carbs per serving (meatballs and tzatziki) 8 grams.