Lamb Meatballs with Greek Horiatiki Salad

and Tzatziki

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low-carb
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Instructions

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1 Prep meatballs

Add the almond flour and sour cream to a bowl, mix and set aside for 5 min until thickened. Meanwhile, halve the onion and chop it finely (reserve the other un-chopped half for the salad). Add the chopped onionlamb mince, garlic paste, rinsed and chopped parsley, salt and pepper to the almond flour. Knead well for 3-4 min (see pro tip). With oiled hands, shape the mix into meatballs.

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2 Make tzatziki

Add the yogurt to a bowl. Halve the cucumber lengthwise (reserve the rest for the salad). Grate the cucumber half with a fine blade and squeeze out any excess liquid. Add the grated cucumber to the yogurt. Peel and mince the garlic. Add the garlic (don't like raw garlic? Go easy!) and a pinch of salt. Mix well.

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3 Fry meatballs

Heat a pan over a medium-high heat with a generous drizzle of oil. Fry the meatballs for 6-8 min or until cooked through but juicy (do this in batches if necessary).

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4 Make salad

Meanwhile, peel and finely slice the remaining onion. Chop the pepper. Slice the remaining cucumber. Halve the cherry tomatoes. Roughly chop the Greek feta. In a bowl, toss the pepperonion and cucumber with the tomatoes. Add the feta and olives. Season with olive oilred vinegar, a sprinkle of oregano and salt

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5 Serve

Serve the meatballs alongside the salad and tzatziki.

Tips for fussy eaters

Serve their vegetables without the dressing, crudites-style. Serve with rice or pasta.

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!

Tzatziki is often served as part of a mezze or alongside grilled meat.

Cooking Time: 20 min

Cals 847 · Prot 52 · Carbs 34 · Fat 61

Gluten-Free

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Almond flour 40 Grams
Sour cream 60 Grams
Garlic paste 10 Grams
Fresh parsley 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Salad

Red onion 1 Piece
Green pepper 1 Piece
Cucumber 1 Piece
Cherry tomatoes 250 Grams
Greek feta 100 Grams
Kalamata olives 40 Grams
Olive oil 1 Tbsp
Red vinegar 15 ML
Dried oregano 2 Grams
Salt 0.5 Tsp

Tzatziki

Natural yogurt 170 Grams
Garlic cloves 1 Piece
Salt 0.5 Tsp

Tzatziki is often served as part of a mezze or alongside grilled meat.

Cooking Time: 20 min

Cals 847 · Prot 52 · Carbs 34 · Fat 61

Gluten-Free

Instructions

photo

1 Prep meatballs

Add the almond flour and sour cream to a bowl, mix and set aside for 5 min until thickened. Meanwhile, halve the onion and chop it finely (reserve the other un-chopped half for the salad). Add the chopped onionlamb mince, garlic paste, rinsed and chopped parsley, salt and pepper to the almond flour. Knead well for 3-4 min (see pro tip). With oiled hands, shape the mix into meatballs.

photo

2 Make tzatziki

Add the yogurt to a bowl. Halve the cucumber lengthwise (reserve the rest for the salad). Grate the cucumber half with a fine blade and squeeze out any excess liquid. Add the grated cucumber to the yogurt. Peel and mince the garlic. Add the garlic (don't like raw garlic? Go easy!) and a pinch of salt. Mix well.

photo

3 Fry meatballs

Heat a pan over a medium-high heat with a generous drizzle of oil. Fry the meatballs for 6-8 min or until cooked through but juicy (do this in batches if necessary).

photo

4 Make salad

Meanwhile, peel and finely slice the remaining onion. Chop the pepper. Slice the remaining cucumber. Halve the cherry tomatoes. Roughly chop the Greek feta. In a bowl, toss the pepperonion and cucumber with the tomatoes. Add the feta and olives. Season with olive oilred vinegar, a sprinkle of oregano and salt

photo

5 Serve

Serve the meatballs alongside the salad and tzatziki.

Tips for fussy eaters

Serve their vegetables without the dressing, crudites-style. Serve with rice or pasta.

Pro tip

The longer you knead the mince meat mixture, the more tender your meatballs will become. They'll also stick together better!

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Almond flour 40 Grams
Sour cream 60 Grams
Garlic paste 10 Grams
Fresh parsley 15 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp

Salad

Red onion 1 Piece
Green pepper 1 Piece
Cucumber 1 Piece
Cherry tomatoes 250 Grams
Greek feta 100 Grams
Kalamata olives 40 Grams
Olive oil 1 Tbsp
Red vinegar 15 ML
Dried oregano 2 Grams
Salt 0.5 Tsp

Tzatziki

Natural yogurt 170 Grams
Garlic cloves 1 Piece
Salt 0.5 Tsp
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