Skillet Lamb Keftedes with Lemon-Dill Tzatziki

By Sprig Originals ✓ · cooked up in Sprig

Juicy Greek-style lamb meatballs bound with almond flour instead of bread, packed with mint, oregano and grated onion, then seared in olive oil until deeply browned. A cold, garlicky cucumber-dill tzatziki cuts the richness, and a pile of crisp cucumber and tomato on the side makes it a full plate without a single grain in sight.

Ingredients

• 1 1/2 cups full-fat plain Greek yogurt
• 1 cup grated English cucumber (from about 1/2 cucumber)
• 1 clove garlic, finely grated
• 2 tbsp chopped fresh dill
• 1 tbsp lemon juice
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt

• 1 1/2 lb ground lamb
• 1/3 cup almond flour
• 1 large egg
• 1/2 cup grated yellow onion, squeezed dry
• 3 cloves garlic, minced
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh parsley
• 2 tsp dried oregano
• 1 tsp ground cumin
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp extra-virgin olive oil, for frying

• 2 cups cucumber, cut into thick half-moons
• 1 cup cherry tomatoes, halved
• 3 oz feta cheese, broken into chunks
• 1 tbsp extra-virgin olive oil
• 1 lemon, cut into wedges

Instructions

1. Make the tzatziki first so it can chill: put the grated cucumber in a clean kitchen towel and squeeze hard over the sink until it gives up most of its liquid, about 1/4 cup. Stir it into the Greek yogurt along with the grated garlic, dill, lemon juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Cover and refrigerate at least 20 minutes.
2. In a large bowl, combine the ground lamb, almond flour, egg, squeezed-dry grated onion, minced garlic, mint, parsley, oregano, cumin, 1 1/4 teaspoons salt and pepper. Mix with your hands just until evenly blended, 30 to 45 seconds — overworking makes the meatballs dense.
3. Scoop and roll the mixture into 20 meatballs, about 1 1/2 inches each (a scant 2 tablespoons apiece). Set them on a plate. If the mixture feels sticky, dampen your hands with cold water.
4. Heat 2 tablespoons olive oil in a large heavy skillet over medium heat until it shimmers, about 2 minutes. Add half the meatballs, leaving 1 inch between them, and cook without moving for 3 minutes until a deep brown crust forms.
5. Turn the meatballs and continue cooking, rolling them every 1 to 2 minutes, for 5 more minutes total, until browned all over and the centers register 160°F on an instant-read thermometer. Transfer to a plate and tent loosely with foil.
6. Wipe out any dark bits, add the remaining 1 tablespoon olive oil, and cook the second batch the same way, 8 minutes total. Let all the meatballs rest 3 minutes.
7. Toss the cucumber half-moons and cherry tomatoes with 1 tablespoon olive oil and a pinch of salt. Divide among four plates with the feta chunks.
8. Spoon a generous pool of chilled tzatziki onto each plate, pile 5 keftedes alongside, and finish with lemon wedges for squeezing over the meat.

Chef's tips

Nutrition (per serving, estimated)

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