Here at Feed and Fire we’re obsessed with easy indulgence. Combine that with a freezer-friendly, kid-approved, and versatile recipe and this family is in heaven. Today’s dinner makes a whopping 8 adult servings (4 meatballs per serving). We often make meatballs from beef or turkey and freeze them for days when you need a quick main course. We served today’s meal with green salad, sweet potato fries and pita; however, if you’re on a low-carb diet, simply serve with a giant green salad or steamed veggies. Seriously, enjoy.
Mediterranean Lamb Meatballs + Tzatziki sauce
Freezer-friendly, kid-approved, easy indulgence.
Ingredients
Tzatziki sauce:
• 3/4 c peeled grated seedless cucumber, pressed to expel moisture
• 5 oz plain greek yogurt
• 1 Tbs dried dill
• 2 Tbs Lemon Juice
• 1 tsp black pepper
• pinch of salt
Meatballs:
• 1 lb lean ground beef
• 1 lb ground lamb
• 1 grated onion (TIP: use a food processor)
• 2 garlic cloves (TIP: use a food processor)
• 1/2 cup Panko breadcrumbs
• 2 tsp Italian seasoning
• 1 tsp cinnamon
• 1 tsp pepper
• 2 tsp salt
• 2 eggs
Directions
- Tzatziki sauce:
- Combine all ingredients.
- Refrigerate Then, prepare meatballs:
- Preheat oven to 350F
- Combine ingredients for meatballs
- Shape using 2T of meat and arrange closely in pan
- Bake for 20-25 min or until internal temperature is 160F
Serving suggestions: For a low-carb preference, serve with a fresh green salad, steamed veggies, or over cauliflower rice. Delicious carb-inclusive ideas include sweet potato and/or whole-grain pita.
To freeze: Package meatballs in an airtight freezer ziploc bag for up to 4-6 weeks. Reheat in the microwave for 1-2 min per meatball. Tzatziki sauce is best fresh.
When you make the recipe, post to instagram (@FeedandFIRE) and show me how you served it!
XOXO,
Jace
Feed and FIRE 