Recipe makes 4 servings
Ingredients:
For the Greek Meatballs
1 lb (450 g) ground lamb
1 medium egg
2 Tbsp almond flour (14 g)
2 Tbsp fresh parsley, finely chopped
1 Tbsp fresh oregano, finely chopped
1 garlic clove, minced
1 tsp dried oregano
½ tsp ground cumin
½ tsp paprika
¾ tsp salt
¼ tsp black pepper
1 Tbsp olive oil
For the Greek Salad
4 cups chopped romaine lettuce (180 g)
1 cup cherry tomatoes, halved (150 g)
1 medium cucumber, diced (200 g)
⅓ cup thinly sliced red onion (50 g)
½ cup Kalamata olives, pitted (75 g)
3 oz feta cheese, crumbled (85 g)
For the Tzatziki Sauce
1 cup full-fat Greek yogurt (240 g)
½ cucumber, grated and squeezed dry (100 g)
1 garlic clove, finely grated
1 Tbsp fresh lemon juice
1 Tbsp olive oil
Salt to taste
Instructions:
For the Meatballs
In a bowl, combine the ground meat, egg, almond flour, parsley, oregano, garlic, cumin, paprika, salt, and pepper. Mix gently until just combined.
Form into 16–18 small meatballs.
Heat the olive oil in a large skillet over medium heat. Cook the meatballs for 10–12 minutes, turning occasionally, until browned and cooked through. Set aside.
For the Tzatziki
In a bowl, combine the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and salt. Mix well and refrigerate until ready to serve.
For the Salad
In a large bowl or serving platter, layer the romaine lettuce, tomatoes, cucumber, red onion, olives, and feta.
Top with the meatballs and drizzle with or add dollops of the tzatziki. Serve immediately.
Nutritional breakdown per serving. Recipe makes 4 servings
520 Calories
34g Protein
40g Fat
4g Fiber
10g Total Carbs
6g NET Carbs
