• 1 onion, roughly chopped
  • 2 inches fresh ginger, grated
  • 3 tbsp olive oil, divided
  • 3 garlic cloves, divided
  • 1 bundle fresh mint
  • 2 tsp cumin
  • 2 tsp coriander
  • ½ tsp cinnamon
  • ½ tsp allspice
  • Black pepper, to taste
  • 1 lb ground lamb
  • 3 small cucumbers
  • 1 avocado
  • 2 tbsp lemon juice
  • 2 tbsp fresh dill
  • 2 tbsp chives
  1. Put the onion in a food processor and pulse for 30 seconds, or until finely chopped.
  2. Add the ginger, 1 tablespoon of the olive oil, 2 garlic cloves, mint, cumin, coriander, cinnamon, allspice, black pepper, and lamb. Pulse until just combined. Form into about 11 meatballs.
  3. To make the Paleo Tzatziki, rinse and wash the food processor well. Then add the cucumbers and pulse until finely chopped. Add the avocado, the remaining 2 tablespoons of olive oil, the remaining 1 clove of garlic, the lemon juice, dill, chives, and more black pepper to taste. Puree until you achieve a thick, creamy texture.
  4. Heat a bit of olive oil in a skillet until hot. Add the meatballs in batches and cook for about 3-5 minutes per side. Alternatively, you can broil them in the oven for about 10 minutes, turning once.
  5. Serve your Greek Keftedes hot with a side of the Paleo Tzatziki sauce for dipping.