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Focus on a bowl of Low FODMAP Greek Meatballs drizzled with Creamy Cucumber Dill Sauce. Cooked quinoa and cucumber slices are blurred in the background.

Low FODMAP Greek Meatballs with Creamy Cucumber Dill Sauce


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5 from 1 review

  • Author: Em Schwartz, MS, RDN
  • Total Time: 40 minutes
  • Yield: 20 meatballs 1x
  • Diet: Low Lactose

Description

These low FODMAP Greek meatballs are filled with protein and Mediterranean-inspired flavors, such as lemon, dill, cumin, and oregano. Serve these meatballs topped with the cool “tzatziki-inspired” creamy, cucumber-dill sauce for next-level flavor 


Ingredients

Scale

Greek Meatballs

  • 1 large egg
  • 3 tablespoons unsweetened almond milk (or lactose-free milk)
  • ½ cup quick-cooking oats
  • ¼ cup sliced green onion tops (green parts only)
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • ½ teaspoon fresh lemon zest, optional
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 pound lean ground beef (or ground lamb)

Creamy Cucumber Dill Sauce

  • ½ cup low-FODMAP mayonnaise, such as Hellman’s/Best Choice (or plain lactose-free yogurt)
  • ¼ cup shredded cucumber
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons chopped fresh dill
  • Kosher salt and freshly cracked black pepper

Instructions

  1. In a large mixing bowl, whisk the egg and then add milk and oats. Stir to mix and let the oats soak while gathering and preparing the other ingredients, about 5-10 minutes.
  2. Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  3. After soaking the oats, stir in green onion tops, dill, oregano, cumin, optional lemon zest, salt, and pepper. 
  4. Add the ground beef. Using clean hands, mix the ingredients together until everything is just combined. Avoid overmixing.
  5. Scoop a heaping tablespoon of the meat mixture, form it into a ball, and place it on the prepared baking sheet. To prevent sticking, dip your hands in a bowl of cold water before rolling the meatballs.
  6. Bake the meatballs for 15-20 minutes or until golden brown and thoroughly cooked. Ground meat is considered done when a food thermometer inserted into the thickest part of the meatball reads 160°F.
  7. While the meatballs are baking, make the sauce. In a small mixing bowl, whisk together mayonnaise (or yogurt), shredded cucumber, lemon juice, and dill. Adjust the flavor with salt and pepper.
  8. Once the meatballs are done, remove them from the oven.
  9. Serve the meatballs warm with about 1.5 tablespoons of sauce.

Storage: Refrigerate meatballs and sauce in separate sealed containers for up to 3 days. 

Notes

Low FODMAP Serving: One serving of this recipe (5 meatballs and 1.5 tablespoons sauce) uses low FODMAP amounts of ingredients at the time of publication. Individual tolerance may vary, and low FODMAP servings may change. For more information on specific ingredients, please refer to the Monash FODMAP App or the “FODMAP Notes” section (above the recipe).

  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish, Beef
  • Method: Bake
  • Cuisine: Greek-inspired