Nutritional Wisdom with Carly Pollack

Greek Gyro Meatballs with Tzatziki Sauce

Greek Gyro Meatballs with Tzatziki Sauce

1 lb ground lamb
1/2 cup minced onion
2 cloves garlic, minced
3 tbsp fresh lemon juice
1/2 tsp fresh lemon zest
1 tbsp dried parsley
1 tsp sea salt
1/2 tsp onion powder
1/4 tsp nutmeg
1 tsp cumin
1/2 tsp dried oregano
1/2 tsp black pepper
1 egg, whisked
1 cup canned coconut milk
3/4 cup peeled cucumber, finely chopped
2 tbsp fresh dill, chopped
1 clove garlic, minced
2 1/2 tbsp fresh lemon juice
sea salt, to taste
black pepper, to taste

TO MAKE THE TZATZIKI SAUCE: Combine all ingredients together in a small mixing bowl. Season with sea salt and black pepper to taste. Place in the refrigerator until ready to use.

TO MAKE THE MEATBALLS: Preheat oven to 425F. Place all ingredients in a large mixing bowl and mix until well combined. Form 18-20 meatballs (about one rounded tablespoon per meatball) and place them either in a baking pan or preferably in the compartments of a mini muffin pan. Bake for 10-13 minutes or until the meatballs are cooked through. Note: If you want the meatballs to be browned on the outside you can fry them in a saute pan for a few minutes after baking. Serve with the Tzatziki Sauce and toothpicks.

1 Batch