Mediterranean Meatballs w/ Tzatziki

1. Chill the cononut milk until liquid and solid separates completely, at least 6 hours.

2. For the tzatziki:

3. Squeeze excess liquid out of the grated cucumber and add to the bowl of a food processor.

4. Discard the liquid part of the coconut milk so you are left with the solid cream, and add that to the processor as well, along with the remaining ingredients.

5. Pulse/process until fully combined - it won’t be completely smooth. Transfer to a bowl or container and refrigerate while you make the meatballs.

6. For the meatballs:

7. Heat oven to 400° F

8. Place all the meatball ingredients into a bowl and using your hands, mix until fully incorporated

9. Form the mixture into approximately 25 golf ball sized meatballs

10. Place two oven safe skillets on the stove and turn the heat to high

11. Add one tablespoon of cooking oil (I've used both olive oil and duck fat) to each pan to melt. Pan is ready when you add a drop of water to it and it quickly sizzles

12. Carefully place 12 meatballs in each skillet to brown, approximately 2 minutes/side

13. Remove the skillets from the stove and place them in the oven uncovered on the middle rack for 15 minutes or until their internal temperature reads 155-165° F (cooking time will vary by oven)

14. Remove from oven, let cool, and serve on a bed of romaine lettuce with tziki sauce (see notes)