Gluten-Free Mediterranean Lamb Meatballs
- Prep
- 15 min
- Cook
- 33 min
- Level
- medium
- Cuisine
- Greek
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.
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Ingredients
- 1 lb ground lambground beef1:1Easy substitute with similar cooking time
5
- 1 cup almond flour
- 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 hoursGreek 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
Method
10 steps- 1
Combine all meatball ingredients in a medium mixing bowl and mix thoroughly with hands
- 2
Form mixture into golf ball-sized meatballs and set aside
- 3
Heat avocado oil in a skillet over medium-high heat for 3 minutes
- 4
Add six meatballs to the pan and cook for 10 minutes, rotating every 2 minutes
- 5
Remove first batch of meatballs and repeat cooking process with remaining meatballs
- 6
Return all meatballs to pan and reduce heat to medium-low
- 7
Cover and cook for 10 minutes until meatballs are fully cooked through
- 8
Meanwhile, combine tzatziki ingredients in a food processor
- 9
Blend tzatziki until smooth for about 1 minute
- 10
Serve meatballs hot over a bed of greens with tzatziki drizzled on top
Tips
Soak cashews overnight or use hot water for 30 minutes for quicker softening if short on time
Don't overcrowd the pan when cooking meatballs to ensure even browning on all sides
Let meatballs rest for 5 minutes after forming to help them hold together better during cooking
Good to Know
Refrigerate meatballs and tzatziki separately for up to 3 days in airtight containers
Meatballs can be formed and refrigerated up to 24 hours before cooking. Tzatziki improves in flavor when made 2-4 hours ahead
Serve immediately while meatballs are hot. Tzatziki should be chilled before serving
Common Mistakes
Don't skip soaking cashews or tzatziki will be gritty
Avoid overcrowding pan to prevent steaming instead of browning meatballs
Substitutions
Dairy-Free Swaps
4
Full guide →General Alternatives
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.