Greek Meatballs with Avocado Tzatziki

Recipe number: 10

Date attempted: 2/2/16

photo via primallyinspired
  • Link:
  • Review: Ok, so I found this recipe looking for Whole 30 compliant recipes I could incorporate into my diet. This one is a real winner. I ended up doubling it and that was too much. Remi, don’t do that again next time – for 2 people with leftovers you only need 1 lb of meat! I did get to bring meatballs to work all week so that was nice. I followed this recipe basically to a T except I did add in the feta to the meatballs (super worth it). The change in texture is really nice and it adds a little burst of flavor you wouldn’t get otherwise. Also I added in the Greek yogurt to the tzatziki and I liked this but I think next time I’d just make regular tzatziki instead. Also just grate the cucumber and incorporate into Greek yogurt, the food processor didn’t work as well as advertised on the recipe and I ended up with some chunks of avocado and cucumber. I didn’t add the feta to the tzatziki and I probably wouldn’t next time I make these just because it doesn’t seem worth it to me. Too much cheese and you get the feta from the meatballs.

Remi’s recipe (with modifications originally from primallyinspired)

For the Greek Meatballs:
  • 1 lb. ground lamb (or ground beef)
  • ½ medium red onion, finely diced (about ½ cup)
  • 2 cloves garlic, minced
  • zest of ½ lemon
  • 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
  • 1 teaspoonground corriander
  • ½ teaspoon ground cumin
  • sea salt and pepper, to taste
  • 1/4 cup feta (leave out for dairy free option)
Avocado Tzatziki:
  • 1 small avocado
  • 1 small/medium cucumber or ½ large cucumber, cut in half and seeds scraped out with a spoon
  • 2 cloves garlic
  • juice of 1 lemon
  • 1 tablespoon fresh dill (or mint, depending on your preference)
  • ¼ cup sour cream or Greek yogurt (leave out for dairy free option)
  • sea salt and pepper, to taste
  1. Preheat oven to 350 degrees F.
  2. Combine all the meatball ingredients together and form into approximately 1-1/2 to 2 inch balls.
  3. Place on a raised edge baking pan and bake for 25 minutes.
  4. Serve with avocado tzatziki sauce and enjoy!
Avocado Tzatziki Sauce:
  1. Mash the avocado with a fork
  2. shred (using a micro plane or other small blade) cucumber
  3. Combine all avocado tzatziki sauce ingredients together in a food processor or blender.
  4. Blend until smooth and creamy.

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