Mini Monster Lamb Meatballs with Dairy-Free Tzatziki

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These Mini Lamb Meatballs are a nutrient-rich, Greek-inspired dish packed with high-quality protein, iron, and omega-3s from pasture-raised lamb. Fresh herbs like dill and parsley add antioxidants and digestive support, while a bright, dairy-free tzatziki brings cooling hydration and vitamin C from cucumber. This combination supports gut health, hormone balance, and antioxidant intake, making it a satisfying meal that’s flavorful, easy to prep, and fun to plate.

It’s also a really fun recipe for kids or a Halloween party, with mini “monster” meatballs that you can decorate with little eyes and herb “hair.” Perfect as a main dish, appetizer, or meal prep option.

Ingredients

  • 1 lb ground lamb
  • 2 tbsp gluten-free breadcrumbs
  • 3 cloves garlic, minced
  • 1/2 onion, finely chopped
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp fresh dill, chopped
  • 1 tsp ground cumin
  • 1 tbsp dried oregano
  • 1/2 tsp smoked paprika (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 large pasture-raised egg
  • Avocado oil for pan-frying (if desired)

Dairy-Free Tzatziki

  • 1 large cucumber, shredded & pressed of excess water
  • 1 cup unsweetened coconut yogurt (you can also use plain organic, Greek yogurt if not sensitive to dairy)
  • 2 garlic cloves, minced
  • 2 tbsp fresh dill, chopped
  • 1–2 tbsp fresh parsley, chopped
  • Juice of 1 small lemon
  • Salt to taste

Directions

  1. Preheat oven to 400°F for baking (or prep a skillet for stovetop cooking).
  2. In a large bowl, mix lamb, breadcrumbs, garlic, onion, parsley, dill, cumin, oregano, paprika, salt, pepper, and egg until just combined.
  3. Roll mixture into small bite-sized meatballs and place on a parchment-lined baking sheet.
  4. Bake 15–18 minutes until golden and internal temperature reaches 160°F, OR pan-fry 7–8 minutes, turning to brown evenly. Transfer to a paper towel-lined plate to drain.
  5. For tzatziki: Combine shredded, drained cucumber with yogurt, garlic, dill, parsley, lemon juice, and salt in a bowl. Mix until smooth.
  6. Serve meatballs over a layer of tzatziki and garnish with extra dill. Optional: add monster-eye picks for fun plating.