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These easy greek meatballs are perfectly flavorful and delicious dipped in a dairy-free paleo Tzatziki sauce! Great as an appetizer or as part of a meal over a greek salad. Paleo, Whole30, and keto friendly.
Meatballs are a go-to weeknight dinner for me! Easy, versatile and so tasty.
There are two components to this recipe and both are paleo and Whole30 – the greek meatballs and the Tzatziki sauce.
For the meatballs, we start with a combination of ground beef and ground lamb. I think this might be my favorite ground meat combo ever.
If you’re more of an all-beef type, feel free to go with what feels right.
Then we have fresh herbs + dried spices, a little almond flour and an egg for binding, lemon zest + juice, and onion + garlic.
Nothing to argue with there! These meatballs are super easy since they’re just rolled, baked, and ready to go!
Let’s get into the details so you can make these ASAP!
What You Need to Make Paleo Greek Meatballs
Scroll down to the recipe box to see exact measurements for all ingredients.
Here’s what you’ll need to prepare the meatballs:
olive oil grass fed ground beefground lamb, pork (or use all beef, if preferred)blanched almond floureggred oniongarliclemonsfresh parsleyfresh mintground coriander ground cumindried oreganosea salt and freshly ground black pepper
What You Need to Make Paleo and Dairy Free Tzatziki Sauce
This tzatziki might not contains any dairy but it’s absolutely delicious! I like using the 365 brand (Whole Foods) coconut milk for the most mild flavor snd creamy texture.
Here’s what you’ll need to prepare the sauce:
1 can full fat coconut milk chilledgarliccucumberlemonsfresh dillseal salt and freshly ground black peppercumin
How to Make These Greek Meatballs
Preheat your oven to 450°F and drizzle olive oil on a large baking sheet.
Combine all meatball ingredients (except olive oil) well with your hands until fully combined, careful not to overwork the meat.
Form mixture into 24 balls and place an inch apart on the baking sheet.
Bake in the preheated oven for 15-17 mins or until browned and cooked through, careful not to over-bake.
Remove from oven and serve with tzatziki sauce (below) and greek salad.
How to Make This Tzatziki Sauce
Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients.
Pulse/process until fully combined – it won’t be completely smooth.
Cover and refrigerate until ready to serve.
How to Serve These Meatballs
These Paleo Greek Meatballs are really perfect for anything. You can make a full meal of them with some cauli rice and a greek salad, or serve as an appetizer with toothpicks for dipping!
You can even put the leftover meatballs in your breakfast hash for something fun and easy. This is what I always do with my leftover meatballs!
I hope you’re ready for a recipe that’s packed with flavor, FUN, and legitimately easy to throw together.
Grab your ingredients and preheat your oven because it’s time to cook – let’s go!
Paleo Greek Meatballs with Tzatziki Sauce {Whole30, Keto}
Paleo Greek Meatballs with Tzatziki {Whole30, keto}
These easy greek meatballs are perfectly flavorful and delicious dipped in a dairy-free paleo Tzatziki sauce! Great as an appetizer or as part of a meal over a greek salad. Paleo, Whole30, and keto friendly. Prep Time: 20 minutesCook Time: 15 minutesTotal Time: 35 minutesCourse:Appetizer/lunch/dinnerCuisine:keto, Paleo, Whole30Servings: 8 servings
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Ingredients
Tzatziki Sauce:
1can full fat coconut milk chilled until liquid and solid separates completely, at least 6 hours3clovesgarlic1med cucumber peeledseeded, and grated2tbspfresh squeezed lemon juice*Zest of 1 lemon3tbspdillfresh, chopped3/4tspfine grain sea salt*Black pepper to taste1/2tspcumin*
Meatballs:
1Tbspolive oil1lbgrass fed ground beef1/2lbground lambpork (or use all beef, if preferred)3Tbspblanched almond flour**1large egg1/4cupred oniongrated2clovesgarlicmincedZest of 1 lemongratedJuice of 1 lemonabout 2 Tbsp2Tbspfresh parsleyminced2Tbspfresh mintminced1tspcoriander1tspcumin3/4tspdried oregano3/4tspsea salt1/4tspfresh ground pepper
Instructions
Make the Tzatziki first:
Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients.Pulse/process until fully combined – it won’t be completely smooth. Transfer to a bowl or container and refrigerate while you make the meatballs.
For the Meatballs:
Preheat your oven to 450 degrees F and drizzle olive oil on a large baking sheet.Combine all meatball ingredients (except olive oil) well with your hands until fully combined, careful not to overwork the meat.Form mixture into 24 balls and place an inch apart on the baking sheet. Bake in the preheated oven for 15-17 mins or until browned and cooked through, careful not to over bake. Remove from oven and serve with tzatziki sauce and greek salad. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!
Recipe Notes
*or to taste
**2 Tbsp tapioca or arrowroot flour can be subbed in for a nut-free version.
Nutrition
Calories: 346kcalCarbohydrates: 4gProtein: 17gFat: 29gSaturated Fat: 15gCholesterol: 79mgSodium: 507mgPotassium: 415mgFiber: 0gSugar: 0gVitamin A: 165IUVitamin C: 6mgCalcium: 43mgIron: 3.8mg
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Want More Paleo Meatball Recipes? Try One of These!
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One Skillet Sweet and Sour Meatballs
Slow Cooker Meatballs in Marinara
Meatball Stuffed Sweet Potatoes
Salisbury Steak Meatballs
Swedish Meatballs with Mashed Potatoes
Bacon Wrapped BBQ Meatballs
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