Greek Meatballs with Avocado Tzatziki Sauce
And the sky is the limit with these Greek meatballs. You can serve them on top of a salad and use the avocado tzatziki for a dressing. You can serve them on top of zucchini noodles and use the avocado tzatziki for a “cream” sauce. Wrap them in Naan bread or a whole wheat wrap, serve over quinoa or you can just pop them in your mouth after dipping them in the creamy, refreshing avocado tzatziki. (Courtesy of Primally Inspired)
Yields: about 25-30 Greek meatballs
Ingredients
For the Greek Meatballs:
- 1 lb. ground beef
- ½ medium red onion, finely diced (about ½ cup)
- 2 tsp. minced garlic
- 1/4 cup. crumbled feta cheese
- zest of ½ lemon
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- sea salt and pepper, to taste
Avocado Tzatziki:
- 1 avocado
- 1 small/medium cucumber or ½ large cucumber, cut in half and seeds scraped out with a spoon
- 2 tsp. minced garlic
- 1 tablespoon red onion, diced
- 1/4 cup crumbled feta cheese
- juice of 1 lemon
- 1 tablespoon fresh dill (or mint, depending on your preference)
- ¼ cup Plain Greek yogurt (leave out for dairy free option)
- sea salt and pepper, to taste
Directions:
- Preheat oven to 350 degrees F.
- Combine all the meatball ingredients together and form into approximately 1-1/2 to 2 inch balls.
- Place on a raised edge baking pan and bake for 25 minutes.
- Serve with avocado tzatziki sauce and enjoy!
Avocado Tzatziki Sauce:
- Combine all avocado tzatziki sauce ingredients together in a food processor or blender.
- Blend until smooth and creamy.