Grab a mixing bowl and add 1lb 80/20 ground beef and 1lb ground lamb. Add 1 small finely diced yellow onion, 1 egg, ½ cup shredded mozzarella, 1-2 ounces freshly crumbled feta, & ¾ cup freshly chopped parsley.

Season the mixture with a couple generous pinches salt + pepper, 1 tbsp sweet paprika, 1 tbsp thyme, 1 tbsp sumac, 1 tbsp Aleppo pepper flakes, & ½ tsp cumin. Mix it really well, and let it sit in the fridge ideally for 2-6hrs if possible.

Roll into medium sized meatballs, about 1 inch in diameter. Put on a baking sheet lined with parchment paper with enough space in between them.

Pop it into the oven at 425F for 20-25mins depending on how done you prefer your meat.

Prepare the salad. In a bowl combine 1 thinly sliced red onion, 2 finely diced Persian cucumber, a super large handful of grape or cherry tomatoes, a medium handful of fresh dill & mint. Then dress it with the juice a lemon, a couple generous drizzles of GOOD olive oil, & season with salt, pepper, & Aleppo pepper flakes.

Prepare the sauce. Mix 3 tbsp plain yogurt, 2 tbsp mayo, zest of a lemon, juice of half a lemon, a small pinch of salt, pepper, ½ tsp sweet paprika, ½ tsp Aleppo pepper. Mix well, taste & adjust.

Prepare your base. To keep this high protein + lowcarb I used my Kaizen lowcarb rice. You can also use regular rice, quinoa, or cauliflower rice, too.

Then pull everything together. I used my @kaizenfoodco rice as the base, topped with a few meatballs, salad, sauce, & top with Aleppo pepper or sumac.