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Lamb Meatballs with Coconut ‘Tzatziki’

July 21st, 2014
Lamb Meatballs and Coconut Tzatziki

Lamb meatballs with mediterranean flavors like cumin, mint and coriander are an absolute favorite of mine!  But I’ve struggled to find the right sauce to go with them since tzatziki is normally dairy based.  Recently, I started experimenting with using coconut milk to create a yogurt-like mixture and realized I could use it to make a tzatziki sauce too!  I’ve been perfecting my recipe for a few months and finally got it right!  This recipe is great as an appetizer for a party, but you might actually end up eating it all before your friends arrive, so be careful!!

Ingredients

Lamb Meatballs
1 1/2 pounds ground lamb
1 small red onion, finely chopped ( about 1/2 cup)
3 tbsp fresh mint, finely chopped
3 tbsp fresh cilantro, finely chopped
3 garlic cloves, finely chopped
3 tsp ground coriander
2 tsp fine sea salt
1 1/2 tsp ground cumin
1 tsp ground cinammon
1 tsp ground black pepper
1/4 tsp ground cayenne pepper

Coconut ‘Tzatziki’
1 can full-fat coconut milk
1 medium cucumber, seeds removed, finely chopped (about 1 1/2 cups)
1 tbsp fresh mint, finely chopped
1 tbsp fresh cilantro, finely chopped
zest of 1 lemon
1 tbsp lemon juice
1 tsp ground cumin
1/4 tsp paprika
pinch of sea salt and pepper

Instructions
1. Put coconut milk in the fridge for at least 5 hours or overnight to solidify into coconut cream for the tzatziki.
2. Heat oven to 375° F with a rack placed in the middle of the oven.
3. Combine raw ground lamb with finely chopped onion, garlic, mint, cilantro and remaining ground spices. Mix until thoroughly combined.

Lamb Meat Mixture
4. Roll into small balls, approximately 1 tbsp of the mixture per ball.

Lamb Meatball

Recipe will make about 40 meatballs. Place meatballs on foil-lined baking sheet and bake for 13-15 minutes or until center is no longer pink.
5. While meatballs are baking, remove coconut milk from fridge and carefully open the can. Scoop out the solid coconut cream into a bowl and set aside the remaining coconut water.
6. Slice cucumber in half long ways and scoop out central seeded region with a spoon and finely chop remaining cucumber meat.
7. Add cucumber, mint, cilantro, lemon zest, lemon juice and remaining spices to coconut cream and mix thoroughly.  If the consistency is too thick for you, add some coconut water from the can to the tzatziki to your liking.

Tzatsiki Mixture
8. Allow meatballs to cool for a few minutes and serve with coconut tzatziki.  Dig in immediately and enjoy!

Note: If prepping this dish for a dinner party ahead of time, the coconut ‘tzatziki’ can be kept in the fridge for a day or two in a sealed container.  The lamb meatballs can be formed the day before and refrigerated until cooked.  They should either be brought to room temperature before baking or  an additional 3-5 minutes should be added to the bake time.

Enjoy, let us know what you think!!

Recipe by Michelle Gupta, PhD Candidate

PS – Interested in more recipes like this one?  Try our Paleo Secret Cookbook Sampler, click here!

 

 

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Lamb meatballs with Coconut 'Tzatziki'
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One Response

  1. Marguerie says:

    I can’t wait to try these delicious recipes. My mouth is watering just reading about these scrumptious dishes.

    Now I must run out and get the ingredients!!! Yum, yum and more recipes to come.

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