Keto Lamb Meatballs with Spring Clean Tzatziki

Skip the restaurant and make your own delicious Greek dinner at home!

This Keto recipe is absolutely delicious! The lemon, radish and onion of the Spring Clean bone broth pair perfectly with the ground lamb and the flavors of the tzatziki.

Lamb is also a rich source of high-quality protein! It is also a source of many vitamins and minerals, including iron, zinc, and vitamin B12. Because of this, regular consumption of lamb may promote muscle growth, maintenance, and performance.

Enjoy the recipe below!

Serves 12 (Approx. 4 Meatballs & 1.5 Tbs Tzatziki) 

280 Calories | 12.5g Fat | 20g Protein | 3.8g Carbs | 0g Fiber

Meatballs:

2 Pounds 85/15 Ground Lamb

¼ Cup FOND Spring Clean

½ Cup Pork Rind Crumbs

¼ Cup Parmesan Cheese

2 Large Eggs

1 Teaspoon Dried Oregano

1 Teaspoon Garlic Powder

1 Small Shallot, finely minced

Salt & Pepper, to taste

Tzatziki:

1 Medium Cucumber, grated 

1 Cup Full Fat Greek Yogurt (I like Fage 5%)

2 Tablespoons FOND Spring Clean

1 Tablespoon Fresh Dill, chopped

1 Tablespoon Fresh Parsley, chopped

1 Tablespoon Fresh Mint, chopped

Salt & Pepper, to taste

Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper.

In a large bowl, combine the ground lamb, bone broth, pork rind crumbs, parmesan cheese, egg, oregano, garlic, shallot, salt & pepper. Mix thoroughly, until the mixture is evenly incorporated. Using a standard size cookie scoop, scoop out your meatballs onto the cookie sheet. You should get around 50 meatballs. After scooping them, roll each meatball between your hands to get a more uniform ball. If you find the meat becomes sticky, use a little water to wet your hands so this doesn’t happen. Bake for 20 minutes and allow to cool to room temperature before serving.

Take the grated cucumber and put it into a clean kitchen towel. Gather it up and using a twisting motion, begin to squeeze the juice from the cucumber until no more juice comes out of the towel. Add this to a mixing bowl. Next, add the yogurt, Spring Clean, dill, parsley, salt & pepper to taste. I recommend making this a few hours before you serve it so the flavors get a chance to meld together.