Lamb meat balls with Greek salad

4 servings

Tzatziki

110 g cucumber, grated

240 ml Greek yogurt

1 garlic clove, crushed

1 tbsp lemon juice

1 tsp lemon zest

2 tbsp olive oil

1 tbsp fresh dill, chopped

Rock salt and pepper, to taste

Greek salad

1 small cucumber, sliced and halved

200 g cherry tomatoes, halved

1 green capsicum sliced, sliced

Spring onions, sliced

Some feta cheese, crumbled

28 g olives, pitted

1 tsp dried oregano

2 tbsp olive oil

Meatballs

450 g minced lamb

½ tsp rock salt

2 garlic cloves, crushed

2 tsp dried parsley

1 tsp dried oregano

1 tsp dried mint

1 tbsp virgin olive oil

55 g almond flour or 2.5 tbs coconut flour

1 tbsp coconut oil or butter, for greasing

Tzatziki

Put the cucumber into a bowl. Add the yogurt, garlic, lemon juice, lemon zest, olive oil, and dill.

Add salt and pepper to taste. Mix until combined, then set to the side.

Greek salad

Place the cucumber, cherry tomatoes, green pepper, and spring onion in a bowl.

Add the feta, olives, and oregano. Drizzle with olive oil.

Meatballs

Combine all the ingredients for the meatballs in a bowl. Using your hands, form the mixture into meatballs

Grease a large pan with the oil. Once hot, add the meatballs in a single layer. Cook for about 10 minutes turning with a fork until browned on all sides and cooked through.  Remove from the heat.

For serving

Portion the Greek salad into bowls, add meatballs, and serve with tzatziki on top.

Tips

Refrigerate the meatballs and tzatziki in separate airtight containers for up to 4 days.