Tuna Meatballs with Greek Yogurt Sauce

4 servings | 25 minutes

Ingredients

• 1 1/3 cups Plain Greek Yogurt (divided)

• 3 tbsps Lemon Juice (divided)

• 2 tsps Greek Seasoning (divided)

• 4 cans Tuna (drained)

• 2 Eggs (large, lightly whisked)

• 1/4 cup Fresh Dill (chopped, divided)

• 1 1/2 Garlic (clove, minced, divided)

• 1/4 cup Almond Flour

• Sea Salt & Black Pepper (to taste)

Directions

1. Preheat the oven to 425ºF (220ºC) and line a baking sheet with parchment paper.

2. In a large mixing bowl, add 1/4 of the Greek yogurt, 2/3 of the lemon juice, and half of the Greek seasoning. Mix until combined.

3. Add the tuna, eggs, half of the dill, 2/3 of the garlic, and almond flour. Season with salt and pepper and mix gently.

4. Roll the mixture into balls roughly the size of a golf ball and place on the baking sheet. Bake in the oven for 15 to 20 minutes.

5. Meanwhile, prepare the yogurt dip by mixing the remaining Greek yogurt, lemon juice, Greek seasoning, dill, and garlic together. Season to taste.

6. Serve the tuna balls with the dip and enjoy!

Notes

• Leftovers:Refrigerate separately in an airtight container for up to three days. Freeze the tuna balls for up to three months.

• Serving Size:One serving is equal to approximately four tuna balls and 1/4 cup yogurt dip.

• More Flavor:Use breadcrumbs in place of almond flour and try canned salmon in place of canned tuna.

• Canned Tuna:One can of tuna is equal to 165 grams or 5.8 ounces, drained.

Nutrition Facts​
​Amount per serving​
Calories 282
Fat 9g
Carbs 7g
Fiber 1g
Sugar 3g
Protein 44g
Cholesterol 164mg
Sodium 810mg
Iron 4mg