Mediterranean meze platter with lamb meatballs and tzatziki

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Mediterranean meze platter with lamb meatballs and tzatziki

Dairy-Free, Mediterranean, Gluten-Free, Paleo, Carb-Conscious, Soy-Free

2 Servings, 760 Calories/Serving

30–45 Minutes

Everything you need for a perfect plate of Mediterranean summer bliss: paleo lamb meatballs, cucumber, and more. We only suggest supplementing with good wine and good company.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup currants
  • 1 organic egg
  • 10 ounces ground lamb
  • 4 or 5 sprigs organic fresh mint
  • 1 organic yellow or other summer squash
  • 1 teaspoon baharat
  • 1 organic cucumber
  • Sunbasket lemon-tahini dressing base (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
  • Sunbasket paleo tzatziki (paleo mayo - coconut milk - lemon juice - garlic - kosher salt - dried dill)
  • 3 ounces organic grape or cherry tomatoes
Chef's Tip
If making this dish for four people, cook the meatballs in two batches, adding more oil to the pan between batches if needed.
Ingredient IQ
Baharat, the Arabic word for “spices,” is a fragrant blend that typically includes coriander, cumin, black pepper, and cardamom. It shows up in Middle Eastern cooking in everything from roasted meats and stews to salads and marinades.

Nutrition per serving

Calories: 760, Protein: 32g (64% DV), Fiber: 5g (20% DV), Total Fat: 62g (95% DV), Monounsaturated Fat: 24g, Polyunsaturated Fat: 5g, Saturated Fat: 20g (100% DV), Cholesterol: 205mg (68% DV), Sodium: 370mg (15% DV), Carbohydrates: 24g (8% DV), Total Sugars: 14g, Added Sugars: 0g (0% DV).
Contains: Eggs, Tree Nuts (coconut)

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the currants; cook the egg

  • In a small bowl, cover the currants with hot tap water and soak until plumped, 5 to 10 minutes, then drain.
Bring a small sauce pot of water to a boil and fill a small bowl with ice water. Carefully lower the egg into the boiling water and cook for 10 to 12 minutes for hard-cooked. Transfer the egg to the ice water to cool. Carefully peel the egg.
While the currants soak and the egg cooks, prepare the meatballs and start the squash.

2

Prep the meatballs

  • Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
  • Strip the mint leaves from the stems; coarsely chop the leaves.
In a medium bowl, add the lamb, mint, and currants, season generously with salt and pepper, and mix until just combined. Set the bowl in the freezer for 10 minutes to firm up the mixture. Using wet hands, form the mixture into 1-inch meatballs.

3

Prep and cook the squash

  • Cut the squash in half lengthwise, then on the diagonal into ¼-inch-thick slices.
In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the squash in a single layer and cook, turning once, until lightly browned and crisp-tender, 2 to 3 minutes. Transfer to a plate, sprinkle with the baharat, and season to taste with salt and pepper. Add more oil between batches if needed. Do not clean the pan.

4

Cook the meatballs

In the same pan used for the squash, warm 2 to 3 teaspoons oil over medium-high heat until hot but not smoking. Add the meatballs and cook, turning occasionally, until browned and cooked through, 6 to 8 minutes. Transfer to a plate.
While the meatballs cook, prepare the remaining ingredients.

5

Prep the remaining ingredients

  • Cut the egg in half lengthwise.
  • Peel the cucumber, if desired; cut the cucumber on the diagonal into ¼-inch-thick slices.
In a small bowl, stir together the lemon-tahini dressing base and 1 tablespoon [2 TBL] oil. Season to taste with salt and pepper.
In a small bowl, season the paleo tzatziki to taste with salt and pepper.

Serve

Arrange the meatballs, squash, egg, cucumber, and tomatoes on a platter. Serve with the lemon-tahini dressing and tzatziki.
Kids Can!
  • Fill a bowl with ice water.
  • Peel the egg.
  • Strip the mint leaves.
  • Stir the lemon-tahini dressing.
  • Arrange the meze platter.