Disgorging the cucumber:

1. If you use a traditional cucumber, peel the tough skin off first. If you use a soft-skinned English cucumber, peeling the skin isn't necessary.
2. Slice both ends off of the cucumber, then slice lengthwise and scrape the seeds out with a spoon.
3. Set a mesh strainer over the top of a bowl so that it has a few inches of space between itself and the bottom of the bowl.
4. Using a standard cheese grater, grate the cucumber into the sieve set over the bowl.
5. Sprinkle with salt and toss gently. For this recipe, 1/2 tsp of Kosher salt will do.
6. Allow to sit out for a minimum of 10 minutes. The longer you let the cucumber sit, the more water will eventually disgorge from the shreds and end up in the bottom of the bowl.
7. When you're ready to assemble the sauce, drain the disgorged cucumber liquid from the bowl and transfer the remaining shreds to the bowl to utilize for mixing the sauce.

For the Greek meatballs (2 methods):

• Oven-baked method

1. Preheat oven to 400 degrees F / 205 C. Reserve an oven-safe skillet, an oven-safe casserole pan, or a parchment-lined baking sheet to the side.
2. In a large bowl, mix the lamb, crushed pork rinds, egg, parsley, oregano, cumin, coriander, garlic (or garlic-infused oil), pepper, and salt until fully combined.
3. Form the lamb mixture into 12 golfball-sized balls, placing each into your reserved cast-iron pan (or casserole pan or parchment-lined baking sheet) equally spaced apart from each other.
4. Bake for 18-22-minutes or until the meatballs have browned and reached an internal temperature of 165 degrees F / 74 C.

• Pan-fried method

1. In a large bowl, mix the lamb, crushed pork rinds, egg, parsley, oregano, cumin, coriander, garlic (or garlic-infused oil), pepper, and salt until fully combined.
2. Form the lamb mixture into 12 golfball-sized balls.
3. Add 1 tbsp avocado oil (or your favorite cooking fat) to a large skillet over medium-high heat. If using a well-seasoned cast-iron skillet, I find that the cooking oil can generally be skipped as the meatballs will render a fair amount of oil on their own. Once hot, add the meatballs to the pan to cook, turning as each side browns. Cook until the meatballs have browned and reached an internal temperature of 165 degrees F / 74 C.

For the Tzatziki Sauce:

1. In a medium bowl, mix the disgorged/drained cucumber, Greek yogurt, garlic (or garlic-infused oil), lemon juice, mint, dill, and sea salt with a spoon until well combined. Taste for salt.
2. Serve the tzatziki sauce with the lamb.