Lamb Mint Meatballs w/Tzatziki Sauce is perfect for an appetizer, a meal, or for small plates. And it’s allergy friendly!Jump to Recipe
Lamb, mint, and tzatziki is a flavor combo conceived in the heavens. Oh so delish! For me, this dish is perfect for this time of year when spring teases occasionally, but winter pulls us back. We are in transition. With a foot in both seasons, we can have the warm, hearty tastes of winter, embellished with the tantalizing freshness of spring – all in one mouthful!
Important note about the sauce…
Traditional tzatziki uses Greek yogurt as a base. Well, you know that’s not in the cards for people on the AIP, or who are choosing to eat Paleo. There are two things we’ll need for the sauce to be thick: coconut cream and cucumber that has had the livin’ daylights squeezed out of it. (See instructions below.) Choose a coconut cream void of additives like gums, which are difficult to digest. I use Arroy-D, Savoy, or Kati. I’ve not had much luck with Trader Joe’s brand. It’s too thin for the recipes I have here.
These meatballs are wonderful as an appetizer, or a meal. They can be made ahead and reheated. The sauce can be made the same day, but you might need to give it a stir. (A small amount of separation may occur. Overall, it behaves very well.) Keep it refrigerated right up until you serve it.
If you are sensitive to coconut, you might enjoy the meatballs with the Blackberry Balsamic Sauce from this recipe.
Your non-AIP loved ones will appreciate some fresh, warm pita to go with it. Maybe one day, I will invent an AIP version of pita. 🤔 One day…
P.S. Something special is coming next week, which, for now, must remain under wraps. 😉 Just keep an eye out for it… 👀
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