Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb)

Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb) From front

This is a super delicious, flavorful and easy recipe for Meatballs with Tsatsiki & Chimichurri. This dish is quick and easy to make, only requires a few key ingredients and does not require much of your time and effort. Serve this dish as a main course, side dish or include it in a buffet. This dish is both gluten, grain free and low carb.

Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb) From front

We sure love meatballs in Sweden! But meatballs doesn’t have to mean classic Swedish once! What I love most about meatballs is actually that you can vary them endlessly by seasoning and pairing them in so many different ways. And it really doesn’t have to be complicated either. This recipe is for a fresh meatball dish that is super easy to make, is so flavorful and tasty and comes together rather quick. The read thread here is herbs! I wanted this dish to feel both filling, flavorful and tasty, yet still have a nice and light feeling to it. So you have a nice and light tsatsiki at the bottom which adds a nice and creamy addition to the dish. Then you have tender and flavorful oven baked meatballs that are seasoned with lot of mixed fresh herbs, dijon mustard, coriander seeds and cumin. And last but surely not let a fresh, zesty yet very flavorful chimicurri on top. This dish is really great to serve as a main course, side dish or to include in a buffet. It is both gluten, grain free and low carb.

A few tips:

  • I baked my meatballs in the oven. But you can also fry them in a pan if preferred. Or both, fry them for a few minutes to get a nice and golden surface and then put them in the oven to get ready.
  • Make sure not to bake the meatballs for too long. Then they will become dry, tasteless and boring. I love to bake them almost cooked through, but leave a little pinkish core. That will ensure they don’t get dry.
  • I used mixed herbs for this dish. But you can really use any herbs you like or have at home.
  • Since Im not a huge fan of olive oil and prefer my dishes a little lighter I replaced half of the olive oil with water. It is still very creamy, but feels a little lighter. But you can choose yourself how much olive oil/water you want to use for the chimicurri.
Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb) From Above

Ingredients for this Meatballs with Tsatsiki & Chimichurri:

  • Minced beef
  • Egg
  • Coriander seeds (or dry coriander)
  • Cumin
  • Yellow onion
  • Garlic
  • Fresh herbs (I used parsley, mint and cilantro)
  • Dijon mustard
  • Sea salt
  • Black pepper
  • Greek yogurt
  • Cucumber
  • Lemon juice
  • Shallot
  • Red chili
  • Olive oil
  • Water
Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb) Close Up

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Meatballs with Tsatsiki & Chimichurri (Gluten, Grain Free & Low Carb)

This is a flavorful, easy and super delicious recipe that is perfect to serve as a main course or to include in a sharing dinner.
Course Main Course, Sharing Dinner
Cuisine All around
Keyword Easy, Gluten-Free, Grain Free, Healthy, Low Carb
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20

Ingredients

For the meatballs

  • 500 g Minced meat
  • 1 Egg
  • 1/2-1 tsp Coriander seeds (or dry coriander) grounded
  • 1 tsp Cumin
  • 1 Yellow onion grated
  • 2 Garlic cloves grated or minced
  • 2-3 tbsp Chopped fresh herbs (I used parsley, mint and cilantro)
  • 1 tsp Dijon mustard
  • Sea salt, to taste
  • Black pepper, to taste

For the tsatsiki

  • 3 dl Greek yogurt
  • 1/2-1 Cucumber peeled, cored and coarsely grated
  • 1-2 Garlic cloves grated
  • 1 tbsp Lemon juice
  • Sea salt, to taste
  • Black pepper, to taste

For the chimichurri

  • 1 dl Parsley finely chopped
  • 1 dl Cilantro (or more parsley) finely chopped
  • 1 Schallot finely minced
  • 1-2 Garlic cloves finely minced
  • 1/2-1 Red chili minced
  • 2-3 tbsp Lemon juice
  • 1/2 dl Olive oil
  • 1/2 dl Water (or more olive oil)
  • Sea salt, to taste
  • Black pepper, to taste

Instructions

  • Preheat the oven to 175 degrees Celsius.
  • Combine all the ingredients for the meatballs and mix until combined. But don't mix for too long.
  • Form 15-20 equally sized meatballs and put on a parchment covered baking sheet. Don't roll the meatballs for too long, just until you have formed round balls. Otherwise they might become to dense and dry.
  • Bake in the oven for 15-20 minutes, until golden brown. But don't take for too long so they become dry and boring. I prefer them with a little pink core, then you know they will be juicy and tasty.
  • Meanwhile combine the ingredients for the chimichurri in a bowl. Taste to check if more seasoning is needed. I prefer not to use that much olive oil and add some water instead, but you can adjust the amount of olive oil according to taste.
  • Next take the grated cucumber and squeeze out as much water as you can. Then add it to a bowl and combine with the rest of the ingredients and mix until combined.
  • Take out the meatballs from the oven and serve on top of the tsatsiki and drizzle with chimichurri.

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