11 Jun Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce
I love meatballs. These lamb meatballs have the perfect amount of spices and pair perfectly with a cooling yogurt sauce and fresh, bright salad. It sounds fancy but I promise it is not. I love lamb in this recipe because it is naturally fatty and can be baked without sacrificing juiciness or flavor. However, feel free to use grass-fed lamb instead.
Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3 people
Ingredients
For the meatballs:
- 1 lb. grass-fed ground lamb
- 1 egg
- 2 tbsp almond flour
- 2-3 cloves of garlic minced
- 1/4 cup red onion finely chopped
- 2 tbsp fresh dill finely chopped
- 1 tsp sea salt
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
For the yogurt sauce:
- 1/2 cup dairy free plain yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp chopped dill
- 1 tbsp extra virgin olive oil
- sea salt and black pepper to taste
For the side salad:
- 1 english cucumber thinly sliced
- 1 cup cherry tomatoes sliced in half
- 3 red radish thinly sliced
- 1/4 red onion sliced
- sea salt and black pepper to taste
- fresh squeezed lemon juice
Instructions
- Heat the oven to 425°F.
- In a large bowl combine all meatball ingredients in a large bowl and mix thoroughly with your hands.
- Form into balls and place on a baking sheet lined with parchment paper.
- Bake for 20 minutes. Broil for the last 5 minutes to get a nice crisp.
- Meanwhile, combine all yogurt ingredients in a small bowl and mix well. Serve with the meatballs.
- Combine all ingredients for salad and serve with meatballs!
Notes
For the yogurt sauce, I used Kite Hill Foods plain dairy-free greek style yogurt. If you are not dairy-free, feel free to use a plain greek yogurt.