Mediterranean Meatballs with Tzatziki
Ohmygoodness I think this is my new favorite hors d’oeuvre. Of course, we ate the whole thing as a meal by itself! These meatballs cook up so flavorful and juicy, and the dairy-free Tzatziki recipe from Andrea Wyckoff at Forest and Fauna is just phenomenal!
•1 lb pastured ground chuck
•3 tbsp finely diced red onion
•2 tbsp fresh parsley, chopped
•2 tbsp fresh basil, chopped
•2 garlic cloves, minced
•5 kalamatta olives, diced
•1 1/2 tbsp fresh lemon juice
•2 heaping tbsp cassava flour
•1 1/2 tsp sea salt
•1 tsp dried oregano
•1 tsp garlic powder
- Combine all ingredients and knead together until thoroughly combined.
- Use a cookie scoop to portion out mixture and roll into 1 1/2” balls.
- In a nonstick skillet (ceramic, not teflon) cook the meatballs on medium, rotating often to brown on all sides. Cook until done through, about 20 minutes.
- Serve with chilled Tzatzizki from Forest and Fauna, get the recipe here http://bit.ly/2t92Hof