Greek Lamb Meatball Bowls


  • 1 pound of ground lamb
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cayenne
  • 1/4 tsp cumin
  • 1/4 tsp. paprika
  • 1/4 tsp. coriander
  • 1-2 Tbsp. fresh mint chopped finely
  • 1 garlic clove minced
  • 1/2 cup of red onion minced
  • 1 large sweet potato or yam washed and cut in small cubes
  • 2 large or 3-5 smaller beets washed and cut in small cubes
  • 1-2 Tbsp. of avocado oil or extra virgin olive oil
  • Salt and pepper to taste
  • 1 cup of plain yogurt see notes if dairy free
  • 2 Tbsp. fresh dill chopped finely
  • 1 garlic clove minced
  • 2 Tbsp. lemon juice
  • Salt and pepper to taste
  • 2-3 oz. of goat or feta cheese crumbled


  • Turn on the oven to 400 degrees F.
  • Prep potatoes and beets. Spread them onto a baking sheet and add oil, salt, and pepper. Mix around until coated evenly. Cook for 25-30 minutes.
  • In a mixing bowl, add lamb, spices, garlic, onions, and mint. Combine all ingredients together with your hands. Once easily mixed, roll into 1-1.5 inch balls by hand. Place on baking sheet. Bake in oven for 18-22 minutes. Meatballs are done when they reach an internal temperature of 160 degrees F.
  • In a small bowl, mix all tzatziki ingredients until evenly combined. Set aside or refrigerate if prepped ahead of time.
  • When meatballs, potatoes and beets are done, add to a bowl. Use tzatziki for dressing. Add optional goat or feta cheese.


Tzatziki will be more flavorful if made ahead of time. If you avoid dairy, I have found that plain, unsweetened coconut milk or cashew milk yogurts taste best. If you avoid nightshades, skip the cayenne, cumin, and paprika; double the cinnamon portion and add more fresh herbs (i.e. more mint, oregano, or dill). This recipe is gluten free. I recommend pairing this with a side salad to obtain your optimal vegetable intake for this meal. Enjoy!