• 1 lb lean ground beef
  • 3 tbsp green onion, diced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 2 ¼ tsp ground black pepper (AIP - omit)
  • 1 tsp oregano
  • 1 tbsp olive oil
  • 3 zucchini, spiralized
  • ½ red onion, diced
  • 2 cucumbers, sliced
  • 1 large tomato, sliced (AIP - omit)
  • ⅓ cup full fat coconut milk
  • ¼ cup Paleo mayonnaise
  • ½ tbsp lemon juice
  • 3 tsp fresh chives, chopped
  1. Preheat oven to 350°F.
  2. In a medium mixing bowl, thoroughly combine the beef, green onions, garlic, cumin, 1 tsp of black pepper, and 1 tsp of the oregano. Roll into well-formed balls. Place on nonstick baking sheet and bake for 20 minutes or until cooked through.
  3. Heat 1 TBSP of olive oil in a large saucepan over medium heat. Add zucchini noodles and cook for about 3 minutes until slightly cooked through. Remove from heat and place in large serving bowl. Top with meatballs, red onion, one sliced cucumber, and tomato.
  4. To make the dressing, deseed and mince up the last cucumber. Then, whisk together the coconut milk, Paleo mayonnaise, chopped cucumber, minced garlic, lemon juice, the rest of the black pepper, and chives until well combined.
  5. Pour the tzatziki sauce over meatballs and zoodles and toss mixed well.