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Meatballs with Tzatziki
Savor the flavors of Mediterranean cuisine with these juicy meatballs served with creamy, tangy tzatziki sauce. A perfect meal for any occasion!
Prep:
15 minutes
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Cook:
20 minutes
4 servings
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Easy
Ingredients
1 lb. ground chicken or turkey
1 onion, finely chopped (about 1 cup)
1 clove garlic, minced
½ cup almond flour
1 TBSP dried oregano
1 tsp. ground
1 tsp. dill, dried
2 tsp. basil, dried
1 tsp. parsley, dried
½ tsp. coriander
½ tsp. cinnamon
¼ tsp. nutmeg
1 tsp. salt
½ tsp. pepper
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500g ground chicken or turkey (about 1.1 lbs)
1 onion, finely chopped (150 grams or about 1 cup)
1 clove garlic, minced
50 grams almond flour (about 1/2 cup)
1 TBSP (15 ml) dried oregano
1 tsp. (5 ml) ground
1 tsp. (5 ml) dill, dried
2 tsp. (10 ml) basil, dried
1 tsp. (5 ml) parsley, dried
½ tsp. (2.5 ml)coriander
½ tsp. (2.5 ml) cinnamon
¼ tsp. (1.25 ml) nutmeg
1 tsp. (5 ml) salt
½ tsp. (2.5 ml) pepper
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Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
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Applicances
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Disease state
Instructions
- Preheat your oven to 375°F. Line a sheet tray with aluminum foil.
- In a large bowl, combine the ground chicken or turkey, onion, garlic, egg, almond flour, spices, salt, and pepper. Mix well with your hands.
- Form the mixture into meatballs using a tablespoon (about 2 inches-or 5cm-in diameter).
- Add the meatballs to the wheat tray about ½ inch apart. Place the tray in the oven and cook for 15-20 minutes or until the meatballs reach 165°F.
- Remove from the oven to cool slightly before serving. Serve the meatballs hot with the tzatziki. (see related recipe)
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Nutritional Info
Storage
Notes
For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.
Serve the meatballs and tzatziki over cauliflower rice or a salad for a complete meal. If you use the Tzatziki it is no longer dairy-free and it will be IBD-AID P3
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