Imagine yourself in Greece with these low-carb lamb meatballs with yogurt sauce

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With all the beef and pork meatballs available, it's easy to forget about the less popular, but equally as delicious, proteins. Lamb is a leaner and more nutritious meat than cow, and is a staple of Greek cuisine. These lamb meatballs are filled with spices and served alongside a creamy and tangy yogurt tzatziki sauce. It's the perfect balance of flavors in one bite.
Although Americans traditionally serve meatballs with pasta, these lamb delights are best served on their own or served as a sandwich in pita bread. Water is added to help steam the meat, making the meatballs fluffier. If you prefer meatballs that are more dense, skip this ingredient. This recipe works well for those trying to expand their culinary palate, and a delicious way to prepare friends and family a delicious Mediterranean dinner without breaking the bank.
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Cooktop Cove
Low-Carb Lamb Meatballs with Yogurt Sauce
4 to 6
15 minutes
25 minutes
40 minutes
For the meatballs:
1 1/2 pounds ground lamb
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 Tablespoons lemon juice
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
3/4 grated Parmesan cheese
1/2 cup flour (all-purpose or almond flour)
1/2 cup warm water
2 large eggs
For the Tzatziki sauce:
1 cup whole Greek yogurt
1/2 cup grated zucchini, skin on
1 teaspoon fresh lemon juice
1 teaspoon olive oil
1/4 teaspoon dried dill
Fresh chopped mint (optional)
Kosher salt and fresh ground black pepper
Heat the oven to 350 F. Prepare two baking sheets by lining them both with parchment paper. Set aside.
In a large mixing bowl, combine all of the meatball ingredients. Mix well using clean hands until the mixture is smooth and fully incorporated.
Using your hands, roll out 1 1/2-inch meatballs and arrange them on the baking sheets in a single layer.
Place the meatballs in the oven and allow to bake until they are browned on the outside and fully cooked inside, about 15 to 20 minutes or 30 to 40 minutes if you want a more crispy outside.
Remove meatballs from the oven, drain the grease and allow to cool.
In a mixing bowl, combine all the ingredients for the sauce until well blended.
Taste and adjust seasoning using salt and pepper.
To serve, place meatballs on a serving platter, and transfer the sauce into a serving bowl.
Garnish with fresh chopped mint (optional).
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