This Mediterranean-inspired dish features seasoned lamb meatballs served with a cool, creamy tzatziki sauce. The meatballs are prepared using ground lamb, fresh herbs, and almond flour as a binder, then pan-fried until browned. The accompanying sauce is made from Greek yogurt, grated cucumber, and lemon, and the dish is served with fresh vegetables and olives.
About This Recipe
The preparation begins by combining ground lamb with almond flour, a large egg, and a blend of fresh parsley, mint, and dried oregano. Minced garlic, salt, and black pepper are added to the meat before the mixture is portioned into twelve spheres. These are placed in a skillet with heated olive oil and cooked for approximately eight to ten minutes. While the meat browns, the tzatziki is assembled by mixing full-fat Greek yogurt with grated cucumber that has been drained of excess moisture.
The ingredients include ground lamb, which provides a rich flavor profile and serves as the primary protein source. Almond flour is used instead of traditional breadcrumbs to maintain the structure of the meatballs during the frying process. The tzatziki sauce relies on a combination of lemon juice, olive oil, and garlic to establish its tangy and aromatic character. Fresh cucumber slices, cherry tomatoes, and olives are often added to the final presentation to complement the warm meat and chilled sauce.
The recipe is modified by incorporating crumbled feta cheese into the meat mixture or by substituting ground beef or turkey for a different flavor. For a different herbal note, dill can be used in place of mint in the sauce or the meatballs. The finished dish is served immediately while the meat is hot, or it can be stored in the refrigerator for later use. Leftovers are kept in separate containers to maintain the crispness of the vegetables and the consistency of the yogurt sauce.
Why You’ll Love This Recipe
- Authentic Greek flavor in every bite
- Juicy lamb meatballs without breadcrumbs
- Creamy, homemade tzatziki sauce
- Ready in under 30 minutes
- Perfect for meal prep lunches or light dinners
What You’ll Need for This Keto Greek Lamb Meatballs with Tzatziki
- For the lamb meatballs:
- 1 lb ground lamb
- ¼ cup almond flour
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint (or 1 tsp dried)
- 1 tsp dried oregano
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking)
- For the tzatziki sauce:
- ¾ cup full-fat Greek yogurt
- ½ medium cucumber, grated and drained
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
- For serving:
- Fresh cucumber slices, cherry tomatoes, olives, lemon wedges
Step-by-Step Preparation
- Prepare tzatziki: In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper. Stir and refrigerate.
- Mix meatballs: Combine ground lamb, almond flour, egg, parsley, mint, oregano, garlic, salt, and pepper. Mix gently.
- Shape: Roll mixture into 12 small meatballs.
- Cook: Heat olive oil in a skillet over medium heat. Add meatballs and cook 8–10 minutes, turning occasionally, until browned and cooked through.
- Serve: Plate meatballs with tzatziki, cucumber slices, olives, and lemon wedges.
FAQ
- Can I use ground beef instead of lamb?
Yes, though the flavor will be less rich and slightly milder. - Is Greek yogurt keto-friendly?
Full-fat versions are! Avoid low-fat or sweetened types. - Can I bake the meatballs instead?
Yes, 400°F for 15–18 minutes until browned and cooked through. - How long does tzatziki last?
Up to 4 days refrigerated in an airtight container.
Variations & Substitutions
- Add feta cheese crumbles inside the meat mixture for extra flavor.
- Swap mint for dill if you prefer a softer herbal note.
- Use turkey or chicken for a lighter version.
Serving Suggestions
- Serve with a small Greek salad, cauliflower rice, or inside lettuce cups for a handheld lunch. Works perfectly cold for work meal prep.
Keto Greek Lamb Meatballs with Tzatziki
Ingredients
For the lamb meatballs
- 1 lb ground lamb
- ¼ cup almond flour
- 1 large egg
- 2 tbsp chopped fresh parsley
- 1 tbsp chopped fresh mint (or 1 tsp dried)
- 1 tsp dried oregano
- 2 cloves garlic (minced)
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil (for cooking)
For the tzatziki sauce
- ¾ cup full-fat Greek yogurt
- ½ medium cucumber (grated and drained)
- 1 clove garlic (minced)
- 1 tbsp lemon juice
- 1 tbsp olive oil
- Salt and pepper to taste
For serving
- Fresh cucumber slices (cherry tomatoes, olives, lemon wedges)
Instructions
- Prepare tzatziki: In a bowl, combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, salt, and pepper. Stir and refrigerate.
- Mix meatballs: Combine ground lamb, almond flour, egg, parsley, mint, oregano, garlic, salt, and pepper. Mix gently.
- Shape: Roll mixture into 12 small meatballs.
- Cook: Heat olive oil in a skillet over medium heat. Add meatballs and cook 8–10 minutes, turning occasionally, until browned and cooked through.
- Serve: Plate meatballs with tzatziki, cucumber slices, olives, and lemon wedges.
Did you make this recipe?
I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!
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