PALEO GYRO MEATBALLS WITH TZATZIKI SAUCE
Gyro meat is a Greek dish that is traditionally roasted on a spit over a flame. Since most of us don't have that sort of thing available to cook with, this recipe calls for either baking or pan frying the meat. I like to use a mini muffin pan when baking meatballs because it prevents them from rolling around and helps them keep their round shape.
The paleo tzatziki sauce is simple to throw together and can be made a day ahead of time if needed. The meatballs and sauce also taste great served over zucchini noodles. You can make zucchini noodles by using a spiral vegetable slicer or julienne peeler.
The paleo tzatziki sauce is simple to throw together and can be made a day ahead of time if needed. The meatballs and sauce also taste great served over zucchini noodles. You can make zucchini noodles by using a spiral vegetable slicer or julienne peeler.
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Gyro Meatballs with Tzatziki SaucePrep time: 25 mins Cook time: 13 mins Servings: 6-8
|
|
 |
Ingredients:
GYRO MEATBALLS
- 1 lb. fresh ground beef or lamb
- 1/2 cup minced onion
- 2 garlic cloves, minced
- 3 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. fresh lemon zest
- 1 Tbsp. dried parsley
- 1 tsp. sea salt
- 1/2 tsp. onion powder
- 1/4 tsp. nutmeg
- 1 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 1 large egg, whisked
TZATZIKI SACE
- 1 cup full fat coconut milk or coconut milk yogurt
- 3/4 cup peeled cucumber, finely chopped
- 2 Tbsp. fresh dill, chopped
- 1 clove garlic, minced
- 2 1/2 Tbsp. fresh squeezed lemon juice
- Sea salt (to taste)
- Ground black pepper (to taste)
Equipment:
- Medium sized mixing bowl
- Small mixing bowl
- Stirring spoon
- Cutting board
- Cutting knife
- Vegetable peeler
- Measuring cups
- Measuring spoons
- Citrus juicer
- Zester
- Baking pan or Mini muffin pan
- Can opener
- Toothpicks (for serving)
- Saute pan (optional)
Directions:
TO MAKE THE TZATZIKI SAUCE:
1. Combine all ingredients together in a small mixing bowl. Season with sea salt and black pepper to taste.
2. Place in the refrigerator until ready to use.
TO MAKE THE MEATBALLS:
1. Preheat oven to 425F.
2. Place all ingredients in a large mixing bowl and mix until well combined.
3. Form 18-20 meatballs (about one rounded tablespoon per meatball) and place them either in a baking pan or preferably in the compartments of a mini muffin pan. Bake for 10-13 minutes or until the meatballs are cooked through. Note: If you want the meatballs to be browned on the outside you can fry them in a saute pan for a few minutes after baking.
4. Serve with the Tzatziki Sauce and toothpicks.
GYRO MEATBALLS
- 1 lb. fresh ground beef or lamb
- 1/2 cup minced onion
- 2 garlic cloves, minced
- 3 Tbsp. fresh squeezed lemon juice
- 1/2 tsp. fresh lemon zest
- 1 Tbsp. dried parsley
- 1 tsp. sea salt
- 1/2 tsp. onion powder
- 1/4 tsp. nutmeg
- 1 tsp. cumin
- 1/2 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 1 large egg, whisked
TZATZIKI SACE
- 1 cup full fat coconut milk or coconut milk yogurt
- 3/4 cup peeled cucumber, finely chopped
- 2 Tbsp. fresh dill, chopped
- 1 clove garlic, minced
- 2 1/2 Tbsp. fresh squeezed lemon juice
- Sea salt (to taste)
- Ground black pepper (to taste)
Equipment:
- Medium sized mixing bowl
- Small mixing bowl
- Stirring spoon
- Cutting board
- Cutting knife
- Vegetable peeler
- Measuring cups
- Measuring spoons
- Citrus juicer
- Zester
- Baking pan or Mini muffin pan
- Can opener
- Toothpicks (for serving)
- Saute pan (optional)
Directions:
TO MAKE THE TZATZIKI SAUCE:
1. Combine all ingredients together in a small mixing bowl. Season with sea salt and black pepper to taste.
2. Place in the refrigerator until ready to use.
TO MAKE THE MEATBALLS:
1. Preheat oven to 425F.
2. Place all ingredients in a large mixing bowl and mix until well combined.
3. Form 18-20 meatballs (about one rounded tablespoon per meatball) and place them either in a baking pan or preferably in the compartments of a mini muffin pan. Bake for 10-13 minutes or until the meatballs are cooked through. Note: If you want the meatballs to be browned on the outside you can fry them in a saute pan for a few minutes after baking.
4. Serve with the Tzatziki Sauce and toothpicks.
Check Out My Cookbook!
My Favorite Products
