1/2 cup thick cream from a can of full-fat coconut milk
1/4 cup fresh lemon juice, more if needed to thin
3 tablespoons grated & drained fresh cucumber (squeeze the water out)
1 clove garlic, finely grated
Pinch fine sea salt
Preheat oven to 400 F.
Add all ingredients for the meatballs to a large bowl. Mix with your hands until seasonings, onion, garlic, and olives are fully incorporated.
Scoop the mixture into 1-inch balls and place on a rimmed baking sheet.
Bake for 25-30 minutes until browned and fully cooked through.
For the traditional and Paleo-friendly tzatziki: whisk the ingredients together and set aside until ready to serve. Note: for the coconut milk-based tzatziki, you may need to whisk vigorously until all lumps are out. Add more lemon juice or even water until you get the consistency you like.