Greek Lamb Meatball Bowls

Greek Lamb Meatball Bowls
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  • 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


  1. Turn on the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. In a small bowl, mix all tzatziki ingredients until evenly combined. Set aside or refrigerate if prepped ahead of time.
  5. 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!