Meatballs with Coconut Yoghurt Tzatziki

An easy and healthy meal prep option. Delicious meatballs paired with my adaptation of tzatziki for those who prefer to go non-dairy.

Ingredients

• 500g pork and / or beef mince

• 1 small shallot (finely diced)

• 1 egg

• ½ cup panko breadcrumbs

• 2 tsps minced garlic

• 1 tsp dried chilli flakes

• 1 tsp dried parsley

• 1 tsp fresh parsley (finely chopped)

• ½ tsp cracked black pepper

• 2 tsps salt (or to preference)

Tzatziki

• 1 cup plain coconut yoghurt

• Juice of one small lemon

• 4 baby cucumbers (grated and then moisture squeezed out)

• Drizzle olive oil (approx. 2 tsps)

• Salt to season

Method

1. Preheat oven to 180°C.

2. In a large bowl, combine mince, diced shallot, egg, panko breadcrumbs, minced garlic, parsley, chilli flakes, pepper and salt. Mix until well-combined.

3. Form small balls using clean hands to roll the mixture then place onto a lined baking tray. Makes approximately 15 small meatballs.

4. Bake meatballs in the oven for 20-25 minutes depending on your oven. You can always cut one in half to check if they are cooked.

5. While the meatballs are baking, prepare your tzatziki. In a small bowl, add coconut yoghurt, olive oil, lemon juice, grated cucumber and salt. Mix well then refrigerate until meatballs are cooked.

6. Serve your meatballs with rice, chopped cucumber and tomatoes, top with the coconut yoghurt tzatziki and a wedge of lemon.

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