Prep time*: 20 min Cook time: 20 min Rest time: 10 min Total time: 50 min
*does not include making the raw sour cream for the raw tzatziki sauce
These meatballs are made with ground beef, plantain flour, egg, parsley, onion, garlic, and sea salt + served with raw tzatziki sauce for dipping.
What you need to make Meatballs with Raw Tzatziki Sauce
Ingredients:
For the meatballs:
- Ground beef
- Plantain flour
- Egg
- Parsley (optional)
- Onion powder (optional, but highly recommended if tolerated)
- Garlic powder (optional, but highly recommended if tolerated)
- Sea salt (ASHLEYR for 15% off)
For the raw tzatziki sauce:
- Raw sour cream
- Cucumber
- Dill
- Garlic
- Lemon
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Vegetable peeler
- Vegetable grater (for shredding cucumber)
- Mixing bowl
- Baking sheet
- Parchment paper
(for the full recipe, scroll to the bottom)
Substitutions
For the raw tzatziki sauce, pasteurized sour cream will work in place of raw sour cream, however, the recipe will no longer be “raw.”
Parsley, onion powder, and garlic powder are optional (but highly recommended if tolerated).
How to make Meatballs with Raw Tzatziki Sauce
If a visual will help, watch the Instagram Reel for this recipe.
Preheat your oven to 400 degrees.
Add all of the meatball ingredients to your mixing bowl, and mix well. Since the plantain flour is dry, it will probably be best to use your hands for mixing.
*Note: the recipe as written (1/2 cup of plantain flour) makes a pretty “bready” meatball that is not very moist. I love them this way and find that they’re perfect for dipping in sauces. If you prefer your meatballs to have a bit more moisture, cut the plantain flour in half (so 1/4 cup) and/or add an extra egg.
Make the meatballs.
Add a sheet of parchment paper to your baking sheet.
Form the meatball mixture into individual meatballs and place them on the parchment paper. For a visual, see the Instagram Reel for this recipe.
Bake the meatballs.
Bake the meatballs for 20 minutes at 400 degrees. They should be fully cooked through when done.
While the meatballs are baking, make the raw tzatziki sauce.
Use this recipe here.
When the meatballs are done, allow them to cool, then serve and enjoy.
When the meatballs are done, remove them from the oven and allow them to cool for about 10 minutes.
Place the meatballs on a serving plate with your raw tzatziki sauce, then serve.
We had no leftovers when I made this (the meatballs went so quickly!), but if there are any, store them in an airtight container in the fridge for 2-3 days.
Tips to make the best Meatballs with Raw Tzatziki Sauce
- The recipe as written (1/2 cup of plantain flour) makes a pretty “bready” meatball that is not very moist. I love them this way and find that they’re perfect for dipping in sauces. If you prefer your meatballs to have a bit more moisture, cut the plantain flour in half (so 1/4 cup) and/or add an extra egg.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Meatballs with Raw Tzatziki Sauce
Meatballs with Raw Tzatziki Sauce
Equipment
- Baking sheet
Ingredients
For the meatballs:
- 1 lb ground beef
- 1/2 cup plantain flour*
- 1 egg
- 1/4 cup chopped fresh parsley (optional)
- 1 tsp onion powder (optional)
- 1 tsp garlic powder (optional)
- 1 tsp sea salt (ASHLEYR for 15% off)
For the raw tzatziki sauce:
- 1 cup raw sour cream
- 1 cucumber
- 1/2 tsp garlic powder
- 2 tbsp finely chopped fresh dill
- juice from 1 lemon
- sea salt, to taste (ASHLEYR for 15% off)
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
- Preheat your oven to 400 degrees.
Make the meatball mixture.
- Add all of the meatball ingredients to your mixing bowl, and mix well. Since the plantain flour is dry, it will probably be best to use your hands for mixing.
- *Note: the recipe as written (1/2 cup of plantain flour) makes a pretty "bready" meatball that is not very moist. I love them this way and find that they're perfect for dipping in sauces. If you prefer your meatballs to have a bit more moisture, cut the plantain flour in half (so 1/4 cup) and/or add an extra egg.
Make the meatballs.
- Add a sheet of parchment paper to your baking sheet.
- Form the meatball mixture into individual meatballs and place them on the parchment paper. For a visual, see the Instagram Reel for this recipe.
Bake the meatballs.
- Bake the meatballs for 20 minutes at 400 degrees. They should be fully cooked through when done.
While the meatballs are baking, make the raw tzatziki sauce.
- Use this recipe here.
When the meatballs are done, allow them to cool, then serve and enjoy.
- When the meatballs are done, remove them from the oven and allow them to cool for about 10 minutes.
- Place the meatballs on a serving plate with your raw tzatziki sauce, then serve.
- We had no leftovers when I made this (the meatballs went so quickly!), but if there are any, store them in an airtight container in the fridge for 2-3 days.
Other favorite dinner ideas:
Cobb ‘Salad’ with Duck Fat Ranch Dressing
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!
Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
This recipe was amazing!!!! I am D/F so I used fermented coconut yogurt for the sour cream A+!