Greek Meatballs with Yogurt Dill Sauce

Ingredients

Yogurt Dill Sauce

• 1/2 cup full-fat plain Greek yogurt

• 1 tsp of garlic powder

• juice of half a lemon

• 2 tsp of dried dill

• 1/2 tsp of onion powder

• 1/4 teaspoon salt

Mix ingredients to combine and place in the fridge until serving.

Greek Salad

• 1 tbsp of apple cider vinegar

• ¼ teaspoon sea salt

• Freshly ground black pepper

• 4 tbsp of extra-virgin olive oil

• 1 tsp of Italian seasoning

• juice of half a lemon

• 3-4 sliced bell pepper

• 1 Persian cucumber cubed

• 1/4 cup of feta cheese

Add all of the ingredients except veggies to a mason jar, shake to combine. Mix all ingredients in a salad bowl and place in the fridge until serving.

Meatballs

• 1 pound of 90/10 ground beef

• 1 large egg

• 1 tsp of garlic powder

• 1 tsp of onion powder

• 1 tsp of oregano

• 1 tsp of cumin

• 1 tsp of dried dill

• 1/2 tsp of cinnamon

• 1/4 tsp of nutmeg

• sea salt and ground black pepper to taste

• 1 tbsp of arrow root powder

• sprinkle in 2 capsules worth of Perfect Supplement's Beef Liver (use discount code bewellshel) optional add in

Instructions

• If serving in bowls as suggested in this post, first prepare the Greek salad (dress salad later, if you prefer) and Tzatziki sauce. Set aside or refrigerate for now.

• Preheat the oven to 400 degrees.

• Add 1 tbsp of olive oil to a large cast iron skillet and set aside.

• In a mixing bowl add the ground beef, 1 egg, spices, salt and pepper, and 1 tbsp lemon zest. Mix by hand until until mixture is fully incorporated.

• Form the meat mixture into balls (each the size of a heaping tablespoon.) Roll meatballs into the arrowroot to lightly coat and place them in the skillet.

• Place the skillet in the oven and cook the meatballs for 15 minutes.

• Remove from the meatballs from the oven and serve them over rice or roasted chickpeas.

• Serve with your Greek salad and yogurt dill sauce.