Greek Lamb Meatballs with Lemon-Dill Cauliflower Rice

By Sprig Originals ✓ · cooked up in Sprig

Herb-packed lamb meatballs get a golden crust in olive oil, then rest on bright lemon-dill cauliflower rice with a crunchy cucumber, tomato and kalamata relish spooned over the top. Grain-free and dairy-free, but it eats like a full taverna plate — juicy, lemony and loaded with fresh mint and oregano.

Ingredients

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

• 1 large head cauliflower (about 2 lb), or 6 cups riced cauliflower
• 2 tbsp extra-virgin olive oil
• 2 cloves garlic, thinly sliced
• 3 tbsp fresh dill, chopped
• 2 tbsp lemon juice
• 3/4 tsp kosher salt

• 1 medium English cucumber, diced small
• 1 cup cherry tomatoes, quartered
• 1/3 cup pitted kalamata olives, halved
• 1/4 small red onion, slivered
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp dried oregano
• 1 pinch kosher salt

• 1 lemon, cut into wedges
• 2 tbsp fresh mint leaves, torn

Instructions

1. Grate the onion on the large holes of a box grater, then wrap it in a clean kitchen towel or paper towels and wring out as much liquid as you can — this keeps the meatballs from steaming instead of browning.
2. In a large bowl, combine the ground lamb, squeezed onion, minced garlic, egg, almond flour, mint, parsley, oregano, lemon zest, 1 1/4 tsp salt and the black pepper. Mix with your hands just until evenly combined, about 30 seconds; overworking makes the keftedes dense. Cover and chill 15 minutes while you prep everything else.
3. Make the relish: toss the cucumber, cherry tomatoes, olives, red onion, 2 tbsp olive oil, red wine vinegar, oregano and a pinch of salt in a bowl. Set aside at room temperature so the flavors marry.
4. Rice the cauliflower: cut the head into florets and pulse in a food processor in two batches, 8 to 10 short pulses each, until it looks like coarse rice. Don't over-process into mush.
5. Roll the chilled lamb mixture into 20 balls, about 1 1/2 inches each (a scant 2 tablespoons per ball), rolling with lightly oiled hands.
6. Heat 3 tbsp olive oil in a large skillet over medium-high until it shimmers. Add the meatballs in two batches, leaving space between them, and cook 8 to 10 minutes per batch, turning every 2 minutes, until deeply browned on all sides and 160°F at the center. Transfer to a plate and tent loosely with foil.
7. Wipe the skillet, add 2 tbsp olive oil and the sliced garlic, and cook over medium heat for 45 seconds until fragrant but not browned. Add the riced cauliflower and 3/4 tsp salt, raise heat to medium-high, and cook 5 to 6 minutes, stirring every minute, until the cauliflower is tender with a few toasty golden spots.
8. Off the heat, stir the dill and lemon juice into the cauliflower rice. Taste and adjust salt and lemon.
9. Spread the cauliflower rice on a platter, pile the keftedes on top, spoon the cucumber-olive relish and its juices over everything, and scatter with torn mint. Serve with lemon wedges.

Chef's tips

Nutrition (per serving, estimated)

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