Lamb Meatballs with Coconut “Tzatziki”
Ingredients for 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 cinnamon
- 1 tsp ground black pepper
- 1/4 tsp ground cayenne pepper
Ingredients for 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
Put coconut milk in the fridge for at least 5 hours or overnight to solidify into coconut cream for the tzatziki. Heat oven to 375° F with a rack placed in the middle of the oven. Combine raw ground lamb with finely chopped onion, garlic, mint, cilantro and remaining ground spices.
Mix until thoroughly combined. Roll into small balls, approximately 1 tbsp of the mixture per ball. 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. 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. Slice cucumber in half long ways and scoop out central seeded region with a spoon and finely chop remaining cucumber meat. 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. 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!