These Greek meatballs with a creamy Tzatziki sauce are such a flavorful meatball concoction! They are an easy Instant Pot meal and no one would ever know that they are Paleo and Whole30. Throw some of these together for your next dinner party and dazzle your guests with some Greek meatball goodness!
So Many Herbs, Flavors + Textures
We love adding fresh herbs to our recipes and these Greek meatballs are no exception. Whenever I think of Greek food, I think of flavorful fresh herbs and unique flavors and textures. Hot meatballs topped with a cool, creamy sauce – check. Herby, juicy meatballs paired with a cucumber-dill Tzatziki sauce – check. An easy family meal that’s ready in about 45 minutes – check. These Greek meatballs seriously check all the boxes!
Do You Use Lamb?
To bring some extra flavor to these Greek meatballs, we used a ground lamb and ground pork combo. You can find ground lamb in a lot of grocery stores now (we’ve purchased it at our local Whole Foods & Natural Grocer’s) and it is a flavorful meat that we like to use in place of ground beef sometimes. We’ve made some lamb burgers with rosemary pesto sauce that were delicious! Note to self, we need to make those again soon…..
How Do You Make Paleo Tzatziki Sauce?
At first I wasn’t sure about making Tzatziki sauce. I mean, how do you make it without greek yogurt or sour cream? Luckily, there are some excellent dairy-free Greek yogurt options out there that make life easier and work perfectly for a creamy Tzatziki sauce! For this recipe we used COYO brand natural yogurt – a diary-free coconut yogurt we found at Whole Foods. We also have tried Kite Hill brand plain unsweetened Greek yogurt, which is an almond based yogurt. Either of these blend well with some cucumber, garlic, fresh dill and lemon juice to make a delicious Tzatziki sauce to drizzle all over these Greek meatballs.
Some Other Meatball Recipes For You To Try
Your Turn To Try Our Greek Meatballs
Grab some ground lamb and a dairy-free Greek yogurt and treat your taste buds to a delight with these Greek meatballs with creamy Tzatziki sauce. See for yourself just how flavorful all those fresh herbs and textures can be! Let us know how it goes by leaving a comment below. Also, take a photo and tag us on Instagram @realsimplegood, so we can check it out!
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Greek Meatballs (Instant Pot - Paleo, Whole30 + Keto)
For the meatballs:
For the sauce:
- 1/2 English cucumber, peeled and roughly chopped
- 1 cup coconut yogurt (or sub 1/2 cup full fat coconut milk and 1/2 cup mayo)
- 2 cloves garlic, peeled
- 1/2 cup fresh dill
- 1 tbsp lemon juice (about 1/2 lemon)
- 1/2 tsp salt
- 1/4 tsp pepper
- Place the onion, mushrooms, garlic, parsley and mint leaves in a food processor. Pulse until everything is finely chopped. Don't overprocess as it will turn too mush. Alternatively, you can finely dice these ingredients.
- Place ground beef and pork in a large bowl. Add in the chopped veggies, almond flour, oregano, salt and pepper. Mix everything with your hands until ingredients are incorporated.
- Form the mixture into medium sized meatballs and place them in the instant pot. Stack the meatballs if needed, this recipe will make about 20 meatballs.
- Secure the lid of the Instant Pot and close the pressure valve. Press the “Manual” button or "Pressure Cook" and cook on high pressure for 10 minutes.
- Allow the pressure to naturally release for 15 minutes and then quick release any remaining pressure.
- While the meatballs are cooking, prepare the sauce. Peel and cube the cucumber and squeeze the chunks to get rid of any excess liquid (this will help to prevent the sauce from too getting watery).
- Rinse out your food processor and dry. Place the cucumber and all other sauce ingredients into the food processor. Process into a smooth consistency. Place in a jar or container and refrigerate until served.
- When safe to do so, remove the lid and serve meatballs.
- These go well with a simple cucumber salad or over some greens with some white or cauli rice. Drizzle the sauce over meatballs for serving.