Filled with flavor, these Mediterranean-inspired meatballs are protein packed and low FODMAP. Serve them with this Tzatziki inspired Cucumber Dill Sauce to bring the flavor to the next level!
Total Time: 40 minutes, Yield: 20 Meatballs
Ingredients:
Greek Meatballs
- 1 egg
- 3 Tablespoons almond milk (unsweetened, or lactose-free milk subs well here)
- 1/2 cup quick-cook oats
- 2 tablespoons green onion tops (use only the green parts)
- 2 tablespoons fresh dill (chopped)
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon fresh lemon zest (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lb. lean ground beef (or lamb)
Cucumber Dill Sauce
- 1/2 cup low FODMAP mayonnaise (or use plain lactose-free yogurt)
- 1/4 cup shredded cucumber
- 2 tablespoons lemon juice (freshly squeezed if you can manage)
- 2 teaspoons fresh dill (chopped)
- Salt
- Black pepper
Directions:
- Whisk the eggs in a large mixing bowl. Add milk and oats. Stir. Allow to rest for 5-10 minutes.
- While the oats rest, preheat the oven to 425 degrees Fahrenheit. Use parchment paper to line a large baking sheet.
- Once rested, stir green onion tops, dill, oregano, cumin, lemon zest, salt and pepper together.
- Add in the meat and hand-mix. Avoid over-mixing.
- Scoop out the mixture and form it into a ball. Be sure to roll all of them to the same approximate size. Place on the baking sheet.
- Bake the meatballs for 15-20 minutes or until golden brown.
- While the meatballs are in the oven, combine all sauce ingredients in a small mixing bowl. Add salt and pepper as needed.
- Remove meatballs from the oven and serve with approximately 1 1/2 tablespoons of sauce.
Notes:
- To prevent the meatballs from sticking to your hands while you roll them, dip your fingers into cold water before rolling each meatball.
- If you are unsure if your meatballs are cooked, check them with a meat thermometer. The thickest part of the meatball is fully cooked once it reaches an internal temperature of 160 degrees Fahrenheit.
When storing, store the meatballs and sauce separately. Leftovers can be stored for up to three days.
Resource:
Schwartz, Em. 2024. “Low FODMAP Greek Meatballs with Creamy Cucumber Dill Sauce.” Fun without FODMAPS.