I am constantly looking for new recipes to try that my family will enjoy. Sometimes I follow recipes, and other times (most times) I make things up as I go. I am not the best at following directions or measuring. Tonight’s dinner was a combination of recipes I have followed in the past with my own twist.
I am always trying to find ways to sneak veggies into my kiddos meals. My 3 1/2 year old has always been a great eater, but she is starting to get picky and doesn’t want to eat “green things.” So, it is up to me to find new ways to make veggies taste good or to hide them.
Tonight’s meatballs contained hidden cauliflower rice and grated zucchini. And, instead of using regular pasta noodles, I used zucchini noodles. We try to limit our grain intake.
Lamb Meatball Recipe
- 2 pounds grass-fed ground lamb
- 2 pasture raised eggs
- 2 zucchini graded
- 1 cup cauliflower rice
- 2 TBSP coconut flour
- 1 lemon (zest and juice)
- 1 1/2 tsp oregano
- 1 1/2 tsp basil
- 2 tsp celtic seat salt
- 1/4 tsp black pepper
Preheat oven to 375. Mix all ingredients, except lamb together. Once combined, add land and mix. Let sit 10-15 minutes to flavors combine. I like to use an ice cream scooper to make my meatballs. This helps to ensure they are all the same size and cook evenly. Place on bakesheet – I use a silpat so they don’t stick, but you can also use parchment. Cook meatballs 25-30 minutes or until no longer pink in center.
Tzatziki Sauce
- 3/4 cup full fat greek yogurt
- 1 small cucumber, grated
- 1 small lemon, zested and juiced
- 1 tsp fresh dill
- 1-2 cloves garlic, grated or minced
- 1/4 tsp celtic sea salt
Mix all ingredients together.
Zoodles
- 4 zucchini, spiraled or with julienne peeler
- 1 lemon, zest and juice
- 1 TBSP avocado oil
- 2 TBSP butter
- 3 TBSP coconut cream
- 1/2 tsp celtic sea salt
- 1 cup cherry tomatoes
Most of the time I will buy already spiraled, organic zucchini noodles from whole foods. It is just one of those things that makes my life easier. However, zoodles are easy to make. Spiral or use julienne peeler to make noodles and mix with salt and lemon while meat cooks. When meatballs have about 5 minutes left, cook noodles in skillet over medium heat. Add remaining ingredients.
I serve the noodles in a bowl with 2 or 3 meatballs on top and place a large dollop of tzatziki on top. And, best of all, we had leftovers. Enjoy!!
