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Paleo Lamb Meatballs with Cucumber Salad and Creamy Dill Sauce

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course, Salad, sauce
Cuisine: glutenfree, Paleo, whole30
Keyword: lambmeatballs, meatballs, paleomeatballs
Servings: 3 people
Author: Lexi


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


  • 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!


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.