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Veggie Loaded Meatballs with Light Tzatziki Dip


Prep Time: 15-20 min

Cooking Time: 30 min


  • 1 ½ lb. organic lean ground beef (10% fat or less)
  • 1 egg
  • 1 small zucchini, shredded (use grater with the large holes)
  • 1 medium carrot, shredded (use grater with the smallest holes)
  • 1 medium size onion, finely chopped
  • 3 garlic cloves, minced
  • 5 tbsp. of organic tomato paste
  • ¼ cup of fresh basil or 1 tsp. of dry basil
  • Salt and black pepper to taste

Light Tzatziki Dip:

  • 1 cup of plain low fat Greek yogurt (organic)
  • 1 small cucumber, shredded
  • 3-5 dill sprigs, chopped
  • 2 green onions, minced
  • 2 garlic cloves, minced
  • 2 tbsp of lemon juice
  • Salt and black pepper to taste


Combine all meatball ingredients in a large bowl; mix well using your hands. Form small meatballs and place them on a large baking tray covered with foil. Bake meatballs in the oven preheated to 350 degrees for 10-15 minutes. Then increase the temperature to 400 and bake for another 15-20 minutes. Cooking time may vary depending on the size of meatballs.

In a separate bowl mix all dip ingredients into the yogurt and add more seasoning if necessary.

Serve Tzatziki Dip with meatballs and some veggies on a side.

Bon Appetite!

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