Try our fresh take on Greek meatballs by serving them with sauteed zucchini noodles, red onion and tomato, topped with a zesty lemon dressing!
This dish combines the heartiness of spaghetti and meatballs with the light flavors of the Mediterranean. These juicy meatballs are seasoned with garlic, cumin, and oregano for those Greek flavors you crave. We used beef in this recipe, but you could easily substitute ground lamb if you prefer.
To save time, prep the rest of the ingredients while the meatballs bake. Start by chopping up your veggies, and spiralize three zucchini. Those zoodles only need about three minutes in the skillet—just enough to warm them up while keeping a bit of crunch. Then, whisk together lemon juice, olive oil, and oregano to make a simple lemon vinaigrette. You should have everything ready to go when the meatballs come out of the oven 20 minutes later.
To serve, arrange the meatballs over the zoodles and top with diced red onion and tomato. Drizzle with lemon dressing and enjoy.
Tip: If you liked this recipe, you'll also love these Greek lamb keftedes with Paleo tzatziki!
