Baking meatballs is a great way to get a tight, ball-like shape without the need of binders like breadcrumbs, which makes these Mediterranean Meatballs great for those who are celiac or gluten-sensitive.
Mediterranean Meatballs with Sesame Tzatziki
A host of rich, earthy spices gives a warm and delicious flavor, serving as the base of the perfect comfort meal. Serve with a tangy dairy-free Sesame Tzatziki sauce for a crisp and creamy finish.
Ingredients
For the meatballs
- 1 lb. ground lam can sub. beef/pork
- 3 cloves garlic chopped
- 1 tbsp shallot chopped
- 1 tbsp fresh mint chopped
- 1 tbsp fresh oregano chopped
- 1 egg beaten (for egg-free, sub 2 Chia Seeds like our Italian Chia Meatballs {LINK}) 1 lemon, zest (set aside to juice for the tzatziki)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- ½ tsp ground cinnamon
- 1 tsp sea salt
- ½ tsp ground pepper
For the Sesame Tzatziki
- ½ cup coconut cream*
- 2 tbsp Chosen Foods Extra Virgin Sesame Oil
- ½ lemon juice
- ¼ cup cucumber seeded and chopped
- 1 tsp fresh mint chopped
- 1 tsp fresh oregano chopped
- 1 clove garlic chopped
- ½ tsp ground cumin
- ½ tsp sea salt
- ¼ tsp ground pepper
Instructions
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Preheat the oven to 400. Line a sheet pan with parchment or aluminum foil.
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Prepare the meatballs by combining all the ingredients in a large bowl. Using clean hands or a fork, mix it together gently just to incorporate everything together. Be careful not to over-mix or the meatballs may come out tough.
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Once mixed, scoop out the meat and roll together to form tight 2” balls. The size you roll will determine the yield but you should get about 12 meatballs. Space the meatballs out on the lined baking sheet and cook for 25-30 minutes, or until just browned.
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While the meatballs are cooking, prepare the Sesame Tzatziki by combining all listed ingredients in a small serving bowl. Whisk or mix together well. If making the sauce ahead of when it’ll be served, keep it in the refrigerator until serving.
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Serve the meatballs warm with chilled or room temperature Sesame Tzatziki. Drizzle with Extra Virgin Sesame Oil or Roasted Sesame Oil, as desired.
Recipe Notes
Coconut cream is best found in the top of canned full-fat coconut milk that’s been left to sit in the refrigerator a minimum 24 hours. The coconut milk will separate into cream and water.
Only the cream is needed in this recipe for it’s thick and creamy consistency. If dairy isn’t a concern, organic full-fat Greek yogurt can be substituted.