prep time: 10 minutes
•
cook time: 30 minutes
•
yield: 8 servings
prep time: 10 minutes
•
cook time: 30 minutes
•
yield: 8 servings
These meatballs are made with a blend of ground pork and ground lamb: the pork makes them more keto, and the lamb gives them a signature Greek flavor. I use a high-heat oven for meatballs with a crispy exterior and a tender, moist interior. Adding a little water or an ingredient that releases moisture helps the fat bind into the meatballs, which also keeps them moist. Mushrooms are a great choice: not only do they release water, but they also have a special umami flavor that creates very tasty meatballs.
1 tablespoon coconut oil
¼ cup chopped onions
2 cloves garlic, minced
1¼ teaspoons fine sea salt
1 pound ground lamb
1 pound ground pork
1 cup finely chopped mushrooms
1 large egg
1 tablespoon grated lemon zest
1 tablespoon chopped fresh oregano leaves
for serving (optional):
Dairy-Free Yogurt ( see here ), unsweetened
Sliced cucumbers
Greek olives
Extra-virgin olive oil, for drizzling
1. Preheat the oven to 425°F.
2. Heat the coconut oil in a skillet over medium heat. Add the onions and garlic and season them with the salt; cook until the onions are translucent, about 5 minutes. Transfer the onion mixture to a small bowl and set aside to cool.
3. Put the lamb, pork, mushrooms, egg, lemon zest, and oregano in a mixing bowl. When the onion mixture is no longer hot to the touch, add it to the bowl with the meat and work everything together with your hands.
4. Shape the meat mixture into 2-inch balls and place on a rimmed baking sheet. Bake for 20 to 25 minutes, until cooked through.
5. Serve the meatballs with yogurt, sliced cucumbers, Greek olives, and a drizzle of olive oil, if desired. They are best served fresh, but extras can be stored in an airtight container in the fridge for up to 5 days or frozen for up to a month.
