Greek Meatballs with Avocado Tzatziki Sauce

GREEK MEATBALLS WITH AVOCADO TZATZIKI SAUCE

Greek Meatballs with Avocado Tzatziki Sauce from Primally Inspired

 

Over the weekend, we got our first lamb to raise for meat!  We are so excited :) And to celebrate, I’m sharing one of my favorite easy lamb recipes – Greek Meatballs with Avocado Tzatziki Sauce. 

 

This recipe is simple enough to make during a weeknight and it’s packed full of flavor. You can always substitute ground beef for the lamb, too. I think you’re especially going to love that avocado tzatziki sauce. It’s so refreshing – we cannot get enough of it!

Avocado Tzatziki Sauce from Primally Inspired

 

And the sky is the limit with these Greek meatballs. You can serve them on top of a salad and use the avocado tzatziki for a dressing. You can serve them on top of zucchini noodles and use the avocado tzatziki for a “cream” sauce.  Or you can just pop them in your mouth after dipping them in the creamy, refreshing avocado tzatziki which is what we usually like to do. 

 

Greek Meatballs with Avocado Tzatziki Sauce from Primally Inspired

 

I wanted to show you my latest Instagram pic (follow me! @PrimallyInspired) of Bently meeting our new lamb, Lamb Chop, for the first time – aren’t they so cute? :) 

Primally Inspired Bently and Lamb Chop

Does anyone else raise lamb? We are newbies at this, but are looking forward to the new adventure! And let me know if you get a chance to try the Greek Meatballs or the Avocado Tzatziki Sauce :)

lovekelly

 

Greek Meatballs with Avocado Tzatziki Sauce via Primally Inspired

Greek Meatballs with Avocado Tzatziki Sauce Recipe:

Greek Meatballs with Avocado Tzatziki Sauce
 
Author:
Serves: Makes about 25-30 Greek meatballs
 
Greek Meatballs with Avocado Tzatziki Sauce
Ingredients
For the Greek Meatballs:
  • 1 lb. ground lamb (or ground beef)
  • ½ medium red onion, finely diced (about ½ cup)
  • 2 cloves garlic, minced
  • zest of ½ lemon
  • 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
  • 1 teaspoon ground coriander (Find HERE)
  • ½ teaspoon ground cumin
  • sea salt and pepper, to taste
Avocado Tzatziki:
  • 1 avocado
  • 1 small/medium cucumber or ½ large cucumber, cut in half and seeds scraped out with a spoon
  • 2 cloves garlic
  • 1 tablespoon red onion, diced
  • juice of 1 lemon
  • 1 tablespoon fresh dill (or mint, depending on your preference)
  • ¼ cup sour cream or Greek yogurt (leave out for dairy free option)
  • sea salt and pepper, to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine all the meatball ingredients together and form into approximately 1-1/2 to 2 inch balls.
  3. Place on a raised edge baking pan and bake for 25 minutes.
  4. Serve with avocado tzatziki sauce and enjoy!
Avocado Tzatziki Sauce:
  1. Combine all avocado tzatziki sauce ingredients together in a food processor or blender.
  2. Blend until smooth and creamy.
Notes
If you eat dairy: Adding ¼ cup feta cheese to the meatballs and/or the Avocado Tzatziki Sauce (seriously, either one!) is SO GOOD!

 

Pin this recipe for later HERE:

  Greek Meatballs with Avocado Tzatziki Sauce from Primally Inspired

A few of my other fav meatball recipes:

FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.


14 Responses to Greek Meatballs with Avocado Tzatziki Sauce

  1. My wife and I love doing meatballs as a nice change-up, and have several different recipes in our repertoire, but not greek ones until now-I really like the Tzatziki creativity with it-thanks, Kelly :)

  2. Candy Davison says:

    Do you peel the cucumber, Kelly?

  3. Janet says:

    Perfect timing as I’d just bought a pound of ground lamb at the farmer’s market this past week. This recipe was a lot easier than my usual lamb patties. It came together quickly, but I only got 11 – 2″ balls, which I flattened into patties and baked on a rack above all the fat. They shrunk like crazy, but were very good. The Tzatziki sauce I made with half sour cream and half yoghurt and I didn’t blend it, but had small homegrown diced English cucumber and no avocado on hand. I used the juice and zest of just half a lemon and just one large garlic clove. The sauce made the meal as the lamb was a little dry (maybe it needed some of that fat that drained off, or I might add an egg next time). It was all so delicious served on a bed of lettuce with some leftover brown rice underneath. We’re looking forward to the leftovers for tomorrow night. We usually eat these in pocket bread with the sauce spooned inside. The dogs will love the deglazed lamb pan juices (minus the fat) on their kibble tomorrow.

    You also inspired a very quick coconut/chocolate/mint ice cream friends made, but I’d never tried myself. One can of full fat coconut milk, 1/4 C good cocoa, splash of peppermint extract, 3 T honey, and a splash of liquor of choice to keep it from refreezing too hard (I had a little creme de cacao and Irish Mist on hand ). So good and ready in the cuisenart in less than 40 minutes! I’ll have to try your recipe next and compare.

    Thank you for sharing all your good healthy and delicious ideas! Have a great 4th of July!

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  7. Charlotte says:

    Going to try this recipe tomorrow for a Greek themed night amongst a non Paleo crowd. I’m sure they’ll love it !!

  8. Ali says:

    Thank you for this recipe! My Husband and 16 month old Liam Maximus loved it:)

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