Makes 6-8 servings
Ingredients
For the Meatballs:
- 1 lb ground grass-fed beef
- 3/4 cup onion, finely diced (set aside a little for the sauce)
- 2 cloves minced garlic
- 1 tsp dried oregano
- ½ tsp cumin
- 1 tsp coriander
- ½ tbsp lemon zest
- 1 tsp sea salt
- Ground pepper, to taste
For the Tzatziki:
- 1 ripe avocado
- 1 medium minced cucumber, seeds removed
- 2 garlic cloves
- 1-2 tbsp diced onion
- 2 tbsp lemon juice
- 1 tbsp fresh dill (if using dried, use ½ tbsp)
- Sea salt and pepper
Instructions
Preheat the oven to 350 degrees.
Mix together the meatball ingredients. Form into 2-inch balls, and place them on a baking pan. Bake for 25 minutes.
When it’s time to serve, put all the tzatziki sauce ingredients in a high-speed blender and blend until creamy.
Serve and enjoy!
Remove the mixture from the heat. Remove the skins from the sweet potatoes and dice them. Set aside.
Prepare a 9×13 casserole or baking dish by either using a cooking spray or using coconut oil.
Place the sweet potatoes and veggie mixture into the baking dish.
Whisk together the eggs, coconut milk, hot sauce and salt pepper. Pour over the veggie/sweet potato mixture. (Optional: sprinkle goat cheese over the top).
Bake uncovered for 45 to 50 minutes. Remove the oven and let cool for 5 to 10 minutes before serving.