BBQ Greek Meatballs with Tzatziki Sauce, Zucchini Fritter with garlic aioli, and Greek salad

It has been a long time since I have posted a recipe, and I am sorry (especially to all my amazing clients that need some new flavorful low-carb recipes)! We have been so busy with catching up on work after coming out of quarantine and prepping for our football season, which started last week, that getting to writing out my recipes was just one more added thing. I am happy to report, life here in Idaho is getting back to somewhat normal with school starting on September 8th, and both Matt and Alivia are able to participate in their fall sports. Since I have been so terrible posting, I am doing multiple recipes in this post. The BBQ Greek Meatballs are just something I made up that we like to enjoy in the summer for a nice change to the typical BBQ recipes.


BBQ Greek Meatballs

Prep Time30 mins
Cook Time10 mins
Resting time3 mins
Course: Appetizer, Main Course
Cuisine: Mediterranean
Servings: 10 servings
Calories: 323kcal

Equipment

  • Grill
  • Food Processor

Ingredients

  • 3 lbs lean ground beef
  • 1/2 lb ground pork or lamb
  • 1/2 onion processed in the food processor
  • 4 garlic cloves processed in the food processor
  • 1 egg
  • 1/4 cup almond flour in place of bread crumbs
  • 1/4 cup grated parmesan
  • 1 TBS dried parsley mortared
  • 1/2 tsp dried oregano mortared
  • 2 tsp sea salt or to taste
  • 1/2 tsp pepper

Instructions

  • Preheat grill to medium heat at 400 degrees.
  • Place raw ground beef and ground pork or lamb in a large mixing bowl.
  • Blend onion and garlic in a food processor, add to the meat mixture.
  • Add all other ingredients to the meat mixture. And mix well by hand.
  • After ingredients are all mixed well start shaping medium sized meatballs (around 2-3 inches, should make about 30 meatballs). Place on baking sheet.
  • Place preheated grill, allowing to grill each side for 5-7 minutes. These can also be baked in the oven at 400 degrees for 20-25 minutes.
  • Remove from grill and let rest for 2-4 minutes. Serve with Tzatkiki sauce or Greek inspired garlic aioli recipe.

Notes

This recipe makes about 30 meatballs. 1 serving is 3 meatballs. Calories per serving: 323; Fat per serving: 20g; Carbs per serving: 1g; Protein per serving: 33g.

Tzatziki Sauce

Prep Time15 mins
Course: Sauce
Cuisine: Mediterranean
Servings: 12 1 TBS Servings
Calories: 20kcal

Equipment

  • Food processor or vegetable shredder

Ingredients

  • 3/4 cup Plain full fat Greek yogurt
  • 4 garlic cloves minced or finely chopped
  • 1/4 shredded English cucumber, seeds removed or can be finely chopped
  • 1 TBS fresh lemon juice
  • 1 tsp olive oil
  • 1 TBS fresh chopped dill or mint
  • 1/2 tsp sea salt
  • 1/8 tsp pepper
  • 2 tsp spicy brown mustard *optional

Instructions

  • Place Greek yogurt in small glass mixing bowl.
  • Add chopped garlic, shredded cucumber with seeds removed. Add all other ingredients, mix well.
  • If not using right away cover and place in fridge.

Notes

This recipe makes about 12- 1 TBS servings. Calories per serving: 20; Fat per serving: 1.1g; Carbs per serving: 1.2g; Protein per serving: 1.5g. 

Low carb Zucchini Fritters

Prep Time30 mins
Cook Time50 mins
Zucchini Rest time30 mins
Total Time1 hr 50 mins
Course: Side Dish
Cuisine: Many
Servings: 14 Fritters
Calories: 63kcal

Equipment

  • Air fryer or cast iron pan
  • Food processor with shredding attachment
  • Strainer
  • Cheese cloth or paper towels

Ingredients

  • 7 cups fresh shredded zucchini
  • 2 tsp sea salt
  • 2 TBS tapioca flour
  • 1 TBS arrow root powder or flour
  • 1/2 cup almond flour
  • 1/2 cup grated parmesan
  • * optional more salt to taste
  • 1/4 tsp pepper
  • Chosen Foods Avocado oil spray for cooking
  • * olive oil (if using cast iron skillet)

Instructions

Zucchini

  • Shred fresh zucchini, I use my Cusinart Food Processor with the shredding attachment.
  • Place shredded zucchini in a strainer in the sink, salt with the 2 tsp of salt and mix. Let stand for 30 min to strain all the juices of the zucchini.
  • Squeeze any excess juices out with cheese cloth or paper towels

Fritter Mix

  • While zucchini rests in strainer, mix all the dry ingredients in a large mixing bowl.
  • Preheat air fryer to 360 degrees or cast iron skillet medium heat (be sure to add olive oil if using skillet).
  • After squeezing zucchini with cheese cloth or paper towel add to dry mix.
  • Add egg and mix well.
  • With a 1/4 measuring cup scoop up fritter batter, place batter on sprayed air fryer or cast iron skillet. I use an air fryer and I can cook 4 fritters at a time.
  • In air fryer cook at 360 degrees for 12-14 min (you do not need to flip the fritter). If using cast iron skillet fry on each side at medium heat until brown and crispy.
  • Remove from air fryer or skillet and let rest on a warm hold in the oven while cooking the rest of the fritters.
  • Serve with the Tzatziki sauce or garlic aioli. You can serve these with so many different sauces to give them a different flavor flare.

Notes

This recipe makes about 14 fritters. Calories per fritter: 63; Fat per fritter: 4g; Carbs per fritter: 3g; Protein per fritter: 4g.

Garlic Aioli

Prep Time15 mins
Course: Sauce
Servings: 10 1 TBS servings
Calories: 76kcal

Equipment

  • *optional Food chopper

Ingredients

  • 6 garlic cloves minced/finely chopped
  • 1/2 cup full fat mayo prefer soy free option
  • 1 TBS fresh lemon juice
  • 1 tsp spicy brown mustard
  • 1/4 tsp sea salt
  • 1/8 tsp pepper
  • *1 tsp optional fresh chopped herbs ex. basil, oregano, etc….

Instructions

  • Chop or mince garlic finely.
  • Place all ingredients in small bowl and mix well.
  • If not using right away cover and place in fridge.

Notes

This recipe makes 10- 1 TBS servings. Calories per serving: 76; Fat per serving: 8g; Carbs per serving: 1g; Protein per serving: 0g.

Greek Salad

Prep Time10 mins
Course: Salad
Cuisine: Mediterranean
Servings: 7 servings
Calories: 117kcal

Ingredients

  • 1/8 large onion
  • 1/2 cup kalamata olives, pitted and sliced in 1/2
  • 20 cherry tomatoes, sliced in 1/2
  • 1 medium sized English cucumber, sliced and cut in 1/4
  • 2 TBS full fat feta cheese
  • 1 tsp fresh chopped oregano
  • 1 TBS olive oil
  • 1 TBS Aged Traditional balsamic see link below for buying options
  • 1/2 tsp sea salt
  • Pepper to taste

Instructions

  • Place all ingredients in bowl and mix.
  • If not serving right away cover and place in fridge.

Notes

This recipe makes 7- 1/2 cup servings. Calories per serving: 117; Fat per serving: 10g; Carbs per serving: 4g; Protein per serving: 1g. 

Here is a link to the Balsamic I buy. I get it at Migliore Olive Oil in Coeur d’Alene Idaho, they ship anywhere in the US. The staple Vinegar’s in our house are the Traditional and Serrano Honey. https://store.miglioregourmet.com/catalog/search

About Author


Tessa Ludwig

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.