Greek Wrap Meatballs

Greek Wrap Meatballs


I had a ton of ground beef at home so decided to make Greek Wrap Meatballs for Kevin and myself. The key here is toasting your tortilla over a gas flame or in the oven and pairing with my Coconut Tzatziki - so good! One pound of meat yields 24 meatballs. 


1-1½ lb grass-fed ground beef
3 Tbsp almond flour 
1 egg
1-2 garlic cloves, minced
¼ red onion, grated
2 Tbsp fresh Italian parsley, chopped
2 Tbsp fresh mint, chopped
½-1 lemon, juiced & zested 
1 tsp cumin, ground 
1 tsp coriander, ground 
¾ tsp JF Spicy Salt
½ tsp fresh cracked black pepper, coarse  
1 grain-free tortilla, toasted (I like Unbun)


Coconut Tzatziki:
1 Persian cucumber, peeled and grated coarse 
1 cup plain coconut yogurt (I like Culina)
2 garlic cloves, minced
2 Tbsp lemon juice
3 Tbsp fresh dill, chopped
½ tsp JF Universal Salt


JF Coconut Tzatziki 
Red onion, chopped
Cucumber, chopped
Tomatoes, chopped
Parsley, chopped
Olive oil
JF Spicy Salt


Coconut Tzatziki
Grate your cucumber coarsely and press to remove any moisture; place in a bowl. Add coconut yogurt, garlic, lemon juice, dill, and JF Universal Salt, combine well to create your tzatziki. 


Greek Wrap Meatballs
Preheat the oven to 450
°. In a large bowl add the meat, almond flour, egg, garlic, red onion, parsley, mint, lemon juice and zest, cumin, coriander, JF Spicy Salt, and black pepper. Combine with your hands, being sure to evenly distribute the egg, but not overwork the meat.   

Form uniform meatballs and line them on an olive oil-greased baking sheet. Bake for about 15-18 minutes, they should be tender to touch.


Assemble warm in a grain-free wrap with my Coconut Tzatziki, chopped red onion, cucumber, tomatoes, parsley, olive oil, and JF Spicy Salt. Enjoy!