Fall is here and although we still have some warm, sunny days, it’s getting cooler. I wanted to make meatballs but without the heaviness of breadcrumbs, pasta etc. So I made a lighter meal by making flourless/breadcrumb less meatballs, and serving the lamb meatballs with some roasted carrots, Greek-style cauliflower rice, homemade tzatziki sauce and warm pita bread. A side of salad (cucumber, tomatoes, olives, feta) would be lovely here too.
This healthy Greek-style meal was a HIT. Everyone loved the meatballs. Highly recommend.
For the roasted carrots, it’s pretty simple. You wash and trim a bunch of carrots, drizzle with extra-virgin olive oil, season with pink salt, ground cumin and freshly ground black pepper, and you roast them at 400F for about 30 minutes.
Then if you like, you can garnish with freshly minced mint, pine nuts, and perhaps feta cheese.
Again, pretty easy. Take a medium head of cauliflower, trim it and quickly cut it into florets. Add it to your food processor and pulse a few times until you get the consistency of rice.
Heat a large skillet over medium heat. Add cauliflower rice, season with salt and pepper, and dried oregano. Cook until softened, about 8 minutes. Add chopped tomatoes, pitted black olives, and cucumbers and feta cheese again if you like, stir and turn off heat. Add a bit of lemon zest and set aside. You can also garnish with minced herbs if you like.
(Not the best picture! I was in a rush serving dinner and didn’t decorate this plate so well, haha! Most veggies are hidden at the bottom of the plate!)
That sauce is amazing!!! The recipe is in my cookbook. But it’s made out of full fat plain yogurt, freshly grated cucumber, lemon juice, garlic, salt and pepper. Simple but you can’t go wrong with it. Everyone loves this sauce!
The recipe is super easy and quick to make, and the mixture and/or meatballs can be made ahead of time. They are baked at 425F for about 10 minutes – a few minutes on each side. They were so flavourful and satisfying. I used New Zealand ground lamb.
The recipe makes 24 meatballs. They can be frozen, if there are some left.
Let’s jump to the recipe. Hope you enjoy this one!
- 1.5 lbs ground lamb I used New Zealand
- 3 cloves garlic minced
- 1 tbsp ground coriander
- 2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 1/2 tsp unrefined salt
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes
- Preheat oven to 425F and line a large baking sheet with parchment paper. Set aside.
- Make the mixture by mixing together ground meat with all remaining ingredients until well incorporated.
- Form meatballs and place them on the baking sheet.
- Bake 4-5 mibutes on each side.