Beef Ancestral Meatballs with Harissa and Tzatziki

Introducing Worth the Bite

Say hello to Worth the Bite, our new recipe series where we teamed up with our old pal @crybabyculinary to bring you recipes that are genuinely worth making. First up, Beef Ancestral Meatballs with Harissa and Tzatziki!

These homemade Beef Ancestral meatballs have liver and heart blended right in, so you’re getting incredible flavor and serious nutrition in every bite. The secret to the gluten-free crispy crust? Try swapping out crushed corn tortilla chips instead of breadcrumbs and you get extra bonus points if your chips are seed oil free! This dish comes together fast, and is perfect for a weeknight meal, but pretty enough to be the star of the show for your next dinner party. Full recipe below!

INGREDIENTS

Tzatziki

• 1 large cucumber, sliced lengthwise, seeds removed, and diced
• ¾ cup Greek yogurt
• 1 tbsp garlic powder
• 2 tbsp extra virgin olive oil
• Handful of chopped dill and mint
• 1 lemon (zest and half the juice)

Meatballs

• 1 pack Force of Nature Beef Ancestral Blend
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 2 tbsp Greek yogurt
• 2 tbsp crushed corn tortilla chips
• 2 tbsp toasted pine nuts
• Handful of chopped parsley
• 1 tbsp harissa
• 3 tbsp balsamic vinegar
• Salt and pepper to taste

Herb Salad

• ½ red onion, sliced into thin strips
• Handful of fresh dill
• Juice of 1 lemon
• Squeeze of honey
• Fresh mint, to toss

PREPARATION

Mix together all tzatziki ingredients and set aside. In a large bowl, combine all meatball ingredients and form into golf ball-sized meatballs. Sear in a medium-hot pan with olive oil until browned and crispy, about 6 to 7 minutes. Finish with a drizzle of harissa and balsamic vinegar. Toss herb salad ingredients together. Spoon tzatziki onto a large plate, top with meatballs and herb salad. Enjoy.