Greek Lamb Meatballs and Dairy-Free Tzatziki Sauce
These greek style lamb meatballs are juicy and full of fresh flavors. They also make great leftovers and can easily be meal-prepped. You wouldn’t know the tzatziki sauce is dairy free, and I love that I have a bit left over to dip veggies in or dress a salad with.
Ingredients
- 1 lb ground lamb
- 1/2 cup red onion, diced
- 4 garlic cloves, minced
- 1 egg
- 1 tbsp mint, chopped
- 1 tbsp parsley, chopped
- 2 tbsp rolled oats, blended in a food processor
- 1 tsp sea salt
- 1/2 tsp ground pepper
Dairy-Free Tzatziki
- 1 cup unsweetened nut milk yogurt (I used cashewmilk yogurt)
- 1/2 English cucumber, diced
- 2 garlic cloves, minced
- 1 tbsp dill, chopped
- 1/4 cup vegan feta, crumbled
- 1 tbsp fresh lemon juice
- 1/2 tbsp olive oil
- 1/2 tsp white vinegar
- 1/2 tsp salt
Serve over
- Pita bread
- Romaine lettuce
Garnish
- Tomato slices (I used Roma tomatoes)
- Romaine lettuce
- Red onion
- Mint
- Parsley
Instructions
- For the meatballsServe the meatballs over pita bread or romaine lettuce cups and top them with tzatziki sauce, slices of tomato, slices of red onion, mint, and parsley. Enjoy 🤍combine all of the ingredients in a large bowl.Roll it into 16 even meatballs.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and cook the meatballs, turning them frequently, until they’re evenly brown. About 6-8 minutes.Then add a 1/4 cup of water to the pan and cover until fully cooked. About 2-4 more minutes.While the meatballs are cooking, combine all of the tzatziki ingredients in a bowl.
Notes
These greek style lamb meatballs are juicy and full of fresh flavors. They also make great leftovers and can easily be meal-prepped. You wouldn’t know the tzatziki sauce is dairy free, and I love that I have a bit left over to dip veggies in or dress a salad with.