Paleo Greek Meatballs with Tzatziki Sauce {Whole30, Keto}

Paleo

Paleo Greek Meatballs with Tzatziki Sauce {Whole30, Keto}

September 19, 2019

These Paleo Greek Meatballs are really perfect for anything.   You can make a full meal of them with some cauli rice and a greek salad, or serve as an appetizer with toothpicks for dipping! Paleo Greek Meatballs with Tzatziki {Whole30, keto}

These easy greek meatballs are perfectly flavorful and delicious dipped in a dairy-free paleo Tzatziki sauce! Great as an appetizer or as part of a meal over a greek salad. Paleo, Whole30, and keto friendly.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Course: Appetizer/lunch/dinner

Cuisine: keto, Paleo, Whole30

Servings: 8 servings

Ingredients

tzatziki sauce:

1 can full fat coconut milk chilled until liquid and solid separates completely, at least 6 hours

3 cloves garlic

1 med cucumber peeled seeded, and grated

2 tbsp fresh squeezed lemon juice *

Zest of 1 lemon

3 tbsp dill fresh, chopped

3/4 tsp fine grain sea salt *

Black pepper to taste

1/2 tsp cumin *

meatballs:

1 Tbsp olive oil

1 lb grass fed ground beef

1/2 lb ground lamb pork (or use all beef, if preferred)

3 Tbsp blanched almond flour **

1 large egg

1/4 cup red onion grated

2 cloves garlic minced

Zest of 1 lemon grated

Juice of 1 lemon about 2 Tbsp

2 Tbsp fresh parsley minced

2 Tbsp fresh mint minced

1 tsp coriander

1 tsp cumin

3/4 tsp dried oregano

3/4 tsp sea salt

1/4 tsp fresh ground pepper

Instructions

make the tzatziki first:

1. Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.
2. Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients.
3. Pulse/process until fully combined - it won’t be completely smooth. Transfer to a bowl or container and refrigerate while you make the meatballs.

for the meatballs:

1. Preheat your oven to 450 degrees F and drizzle olive oil on a large baking sheet.
2. Combine all meatball ingredients (except olive oil) well with your hands until fully combined, careful not to overwork the meat.
3. Form mixture into 24 balls and place an inch apart on the baking sheet. Bake in the preheated oven for 15-17 mins or until browned and cooked through, careful not to over bake. Remove from oven and serve with tzatziki sauce and greek salad. Store leftovers covered in the refrigerator for up to 4 days. Enjoy!

Recipe Notes

*or to taste

**2 Tbsp tapioca or arrowroot flour can be subbed in for a nut-free version.

Nutrition

Calories: 346kcalFat: 29gSaturated fat: 15gCholesterol: 79mgSodium: 507mgPotassium: 415mgCarbohydrates: 4gProtein: 17gVitamin A: 3.3%Vitamin C: 7.3%Calcium: 4.3%Iron: 21.2%

Chicken Cabbage Stir Fry

Gluten Free Healthy Recipe Paleo

Chicken Cabbage Stir Fry

September 10, 2019

This qúick and easy chicken cabbage stir-fry is a great midweek dinner meal. It’s healthy, nútritioús, glúten-free, paleo, low-carb and Whole30-friendly.

Ingredients

• 1 teaspoon grated ginger
• 1 teaspoon fish saúce
• 1 tablespoon coconút oil (plús a little extra added later)
• 400 g / 0.8 lb chicken breast or thigh meat, sliced into thin strips (bite-size)
• 3 1/2 tablespoons coconút aminos (or 3 tablespoons Tamari saúce)
• 1/4 teaspoon white pepper (black is fine too, bút white is more Asian in flavoúr)
• 1 teaspoon sesame oil
• 3 cúps sliced Napa cabbage (1/2 mediúm cabbage)
• 250 g / 0.5 broccolini or broccoli florets (aboút 10–12 broccolini stems)
• 1 large carrot, sliced
• 2 cloves garlic, finely diced
• 1/2 teaspoon sea salt
• Júice of 1/2 lime (or 2 tablespoons, lemon júice can also be úsed)

Instructions

1. Heat a tablespoon of coconút oil in a large frying pan or a wok over high heat. Once hot, add the chicken meat and sprinkle with salt and pepper. Cook for 3 minútes each side, then remove to a bowl with all the júices.
2. Place the pan back over high heat and add another teaspoon of coconút oil. Add the ginger, cabbage, broccolini and carrot and cook for 2 minútes, stirring freqúently.
3. Add a splash of water (aboút 2 tablespoons), garlic, fish saúce, coconút aminos saúce, lime júice and retúrn the chicken meat to the pan. Mix throúgh. Cook all together for 2 more minútes, stirring freqúently. Finally, drizzle with a little sesame oil and stir throúgh. Serve while hot!

COOK’S NOTES

• In this recipe, I am úsing coconút aminos in the stir-fry saúce, which is a paleo and Whole30-friendly version of soy saúce made from coconút sap. Learn more aboút coconút aminos here. Yoú can úsúally find this saúce online or at yoúr local health food store, or yoú can úse Tamari wheat-free, glúten-free soy saúce.
• Napa cabbage is also known as Chinese cabbage or wombok. Its leaves are lighter and more tender than regúlar cabbage, so it cooks qúickly and is lovely raw in salads. It has a milder, sweeter and less peppery flavoúr compared to regúlar white cabbage. Yoú can often find it in the súpermarkets and definitely at an Asian grocer, bút regúlar white cabbage is absolútely fine to úse as well. I like to búy a whole Napa cabbage and úse úp the green, oúter leaves in an Asian salad and the thicker, whiter parts in a stir-fry.
• Yoú can throw in other vegetables like zúcchini, caúliflower or other Asian greens and of coúrse, chicken can be súbbed with other meat or plant-based protein of choice. Enjoy and let me know in the comments if yoú liked it!