Gluten-Free Mediterranean Lamb Meatballs

Prep: 15 minCook: 33 minmediumGreek
Mediterranean Lamb Meatballs with Cashew Tzatziki

Tender lamb meatballs seasoned with fresh mint, lemon zest, and warm Mediterranean spices, paired with a creamy cashew-based tzatziki sauce. Made with almond flour instead of breadcrumbs, these flavorful meatballs offer bold Greek-inspired flavors perfect for weeknight dinners or entertaining. The dairy-free tzatziki provides a cool, herbaceous contrast to the savory spiced lamb, creating a satisfying and nutritious meal when served over fresh greens.

Gluten-FreeDairy-FreeKeto

Ingredients

  • 1 lb ground lamb
    ground beef1:1Easy substitute with similar cooking time

    5

  • 1 cup almond flour
    panko breadcrumbs1:1Traditional option but changes dietary profileadds gluten

    4

    Full guide →
  • 1 large egg
  • 2 teaspoon garlic, minced
  • 2 tablespoon fresh mint, finely chopped
  • 2 tablespoon lemon zest
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon sea salt
  • 2 tablespoon avocado oil
  • 1 cup cashews, soaked in 2 cups water for 6-8 hours
    Greek yogurt3/4 cupCreates traditional tzatziki but not dairy-freetree_nuts-freeadds dairy

    4

    Full guide →
  • ½ cup unsweetened almond milk
  • ⅓ cup cucumber, chopped
  • ¼ teaspoon dried dill
  • ½ teaspoon garlic, minced
  • ¼ teaspoon sea salt

Instructions

  1. 1

    Combine all meatball ingredients in a medium mixing bowl and mix thoroughly with hands

  2. 2

    Form mixture into golf ball-sized meatballs and set aside

  3. 3

    Heat avocado oil in a skillet over medium-high heat for 3 minutes

  4. 4

    Add six meatballs to the pan and cook for 10 minutes, rotating every 2 minutes

  5. 5

    Remove first batch of meatballs and repeat cooking process with remaining meatballs

  6. 6

    Return all meatballs to pan and reduce heat to medium-low

  7. 7

    Cover and cook for 10 minutes until meatballs are fully cooked through

  8. 8

    Meanwhile, combine tzatziki ingredients in a food processor

  9. 9

    Blend tzatziki until smooth for about 1 minute

  10. 10

    Serve meatballs hot over a bed of greens with tzatziki drizzled on top

Tips

Tip 1

Soak cashews overnight or use hot water for 30 minutes for quicker softening if short on time

Tip 2

Don't overcrowd the pan when cooking meatballs to ensure even browning on all sides

Tip 3

Let meatballs rest for 5 minutes after forming to help them hold together better during cooking

Good to Know

Storage

Refrigerate meatballs and tzatziki separately for up to 3 days in airtight containers

Make Ahead

Meatballs can be formed and refrigerated up to 24 hours before cooking. Tzatziki improves in flavor when made 2-4 hours ahead

Serve With

Serve immediately while meatballs are hot. Tzatziki should be chilled before serving

See pairing guide →

Common Mistakes

Watch

Don't skip soaking cashews or tzatziki will be gritty

Watch

Avoid overcrowding pan to prevent steaming instead of browning meatballs

Substitutions

Dairy-Free Swaps

cashews→
Greek yogurt3/4 cupCreates traditional tzatziki but not dairy-freetree_nuts-freeadds dairy

4

Full guide →

General Alternatives

ground lamb→
ground beef1:1Easy substitute with similar cooking time

5

Full guide →
almond flour→
panko breadcrumbs1:1Traditional option but changes dietary profileadds gluten

4

Full guide →
Find more substitutions →

FAQ

Can I make these meatballs in the oven instead?

Yes, bake at 400°F for 18-20 minutes, turning once halfway through for even cooking.

What if I don't have a food processor for the tzatziki?

Use a high-speed blender or immersion blender, adding liquid gradually until smooth.

How long do leftovers keep in the refrigerator?

Store meatballs and tzatziki separately for up to 3 days in sealed containers.