Skillet Greek Meatballs

MEATBALL INGREDIENTS
½ Medium Onion
3 Garlic Cloves
1 LB Ground Lamb
1 Egg
½ Cup Blanched Almond Flour
½ Tablespoon Marjoram
½ Tablespoon Rosemary
1 Teaspoon Himalayan Salt
¼ Teaspoon Cracked Pepper

TZATZIKI SAUCE
1 English Cucumber
1 Cup Full-fat Almond or Greek Yogurt
2 Teaspoons Minced Garlic
1 Tablespoon Lemon Juice
1 Teaspoon Dill
½ Teaspoon Parsley
¼ Teaspoon Himalayan Salt
¼ Teaspoon Pepper
1 Tablespoon Red Onion Diced

ASSEMBLY

1. In a food processor add cucumber, pulse until loosely minced.
2. In a medium sized mixing bowl add remaining sauce ingredients, stir and refrigerate until ready to serve.
3. For the meatballs, add onion and garlic to the food processor.
   Process until finely minced.
4. Add onion to a large mixing bowl.
5. Combine onion and garlic with egg, marjoram, rosemary, almond flour salt and pepper. Mix well and add lamb.
6. Mix in lamb very well until egg mixture is completely combined.
7. Meat will be very soft. If too soft to form Meatballs, refrigerate for 45-60 minutes.
8. Form Meatballs and add to a large skillet.
9. Over medium high heat, brown sides of the meatballs.
10. Bake meatballs in skillet at 375 for 20-25 minutes.
11. Serve with lettuce wraps, cucumbers, tomatoes, red onion and sauce.