Lamb Meatballs with Tzatziki Sauce
and pita / honey paprika roasted carrots

Name: Lamb Meatballs with Tzatziki Sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 cloves Garlic, chopped; 1 lb Lamb, ground; 1 Eggs; 1/4 cup Panko breadcrumbs; 1 tsp Coriander, ground; 1 tsp Salt; 1/2 tsp Cumin; 1/4 tsp Cinnamon; 1/4 tsp Black pepper; 4 rounds Pita, wedges (sub any flatbread); 1 Tbsp Oil, cooking; 1/4 cup Stock, any type; 2 cloves Garlic, chopped; 2 tsp Mint, fresh (opt), chopped; 6 oz Cucumbers, diced; 1 cup Yogurt, plain or Greek; 1 lb Carrots, baby (sub regular carrots, sliced); 1 Tbsp Oil, olive; 2 tsp Honey; 1 tsp Paprika

Active: 45 Total: 45

Original GF Paleo Vegetarian

Create a colorful Mediterranean platter for dinner by combining lamb meatballs with roasted carrots and pita wedges. Top it all with a creamy tzatziki sauce made with yogurt and cucumbers.

Ingredients

Metric

Servings:

Lamb Meatballs with Pita:

Garlic - 2 cloves , chopped
Lamb, ground - 1 lb
Eggs - 1
Panko breadcrumbs - 1/4 cup
Coriander, ground - 1 tsp
Salt - 1 tsp
Cumin - 1/2 tsp
Cinnamon - 1/4 tsp
Black pepper - 1/4 tsp
Pita - 4 rounds , wedges (sub any flatbread)
Oil, cooking - 1 Tbsp
Stock, any type - 1/4 cup

Tzatziki Sauce:

Garlic - 2 cloves , chopped
Mint, fresh (opt) - 2 tsp , chopped
Cucumbers - 6 oz , diced
Yogurt, plain or Greek - 1 cup

Honey Paprika Roasted Carrots:

Carrots, baby - 1 lb (sub regular carrots, sliced)
Oil, olive - 1 Tbsp
Honey - 2 tsp
Paprika - 1 tsp

Prep

Garlic (for meatballs and tzatziki) - Chop garlic. (Can be done up to 3 days ahead)
Mint - Chop mint, if using. (Can be done up to 2 days ahead)
Make tzatziki - Dice cucumbers. Combine cucumbers, yogurt, garlic, and mint. (Can be done 1 day ahead)
Make meatballs - Mix lamb, eggs, panko, coriander, salt, cumin, cinnamon, black pepper, and garlic (portion for meatballs). Form into 1” / 2.5cm meatballs. (Can be done 1 day ahead)
Pita - Slice into wedges.

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Make

Heat oven to 400F / 204C degrees.
Toss carrots with olive oil, honey, and paprika. Season with some salt and pepper. Spread out on a sheet pan.
Roast carrots, shaking the pan halfway through cooking, until tender, 45 to 50 minutes. (Note: If you are short on time, microwave the carrots on high until starting to turn tender, 4 to 5 minutes and finish them in the oven for ~15 minutes.)
When carrots are nearly finished roasting, heat a large skillet with a lid over medium-high heat. Add cooking oil and then meatballs to heated oil. Gently saute meatballs until brown on all side. Add stock and cover pan. Reduce heat to low-medium. Steam meatballs until cooked through, 6 to 8 minutes.
If you’d like to serve the pita warm, place it on a sheet pan and heat in the oven for a few minutes.
Serve everything together. The tzatziki is great for topping the meatballs and carrots and also for dipping pita. Enjoy!

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