Greek Meatballs

Name: Greek Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2 serving
Cuisine: American
Ingredients: 8 1/2 Ounce(s) Ground Lamb (lean); 2 Tablespoon(s) Parsley (chopped); 2 Tablespoon(s) Mint Leaves (chopped); 3/4 Teaspoon(s) Oregano (dried); 1/8 Teaspoon(s) Sea Salt; 1/2 Lemon (zested); 1/4 Cup(s) Unsweetened Coconut Yogurt (plain)

July 18, 2022 By: Dan L

(4.8) 82 Ratings

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A simple Low FODMAP Baked Mini Greek Meatballs Recipe to your meal!

No Lamb:
Use another lean, ground animal protein of your choice.

Additional Toppings:
Add grated cucumber and lemon to the coconut yogurt to make your own Tzatziki dip! You
could also add some garlic (if tolerated) to the mix!

Serve It With:
A cooked side vegetable and/or salad of your choice.

Serving Size:
One serving is equal to approximately 4 meatballs and 2 tbsp of coconut yogurt.

Leftovers:
Refrigerate in an airtight container for up to 3 days.

7 Ingredients
30 Min
2 People
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Ingredients

8 ½ Ounce(s) Ground Lamb (lean)

2 Tablespoon(s) Parsley (chopped)

2 Tablespoon(s) Mint Leaves (chopped)

¾ Teaspoon(s) Oregano (dried)

⅛ Teaspoon(s) Sea Salt

½ Lemon (zested)

¼ Cup(s) Unsweetened Coconut Yogurt (plain)

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How to make Greek Meatballs

01
Preheat the oven to 425ºF (218ºC) and line a Baking Sheet with Parchment Paper.
02
In a large Bowl, combine the ground lamb, parsley, mint, oregano, sea salt and lemon zest. Mix well using your hands. Roll into balls roughly the size of a golf ball and place on the Baking Sheet. Cook for 15-20 minutes. Remove and serve with coconut yogurt as a dip. Enjoy!

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Parchment Paper

Baking Sheets/Sheet Pan/Cookie Sheet

Mixing Bowls

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