Minced Lamb Meat Balls with Yogurt and Cucumber Dip
Meatballs for lunch? Yes! Lamb, yoghurt and cucumber is a refreshing and Greek-inspired combination. You could serve with a pita bread for extra carbs if you’ve had, or have got a big workout ahead of you!
Serves: 4
Container: you will need 4 airtight containers
Time: approximately 25 minutes
Nutritional info per serving:
- Calories: 390
- Fat: 26 grams
- Protein: 31 grams
- Carbs: 4 grams
Ingredients:
- 17.5 oz. minced lamb
- ½ red onion, finely chopped
- 1 egg
- ½ cup almond flour
- Salt and pepper, to taste
- Olive oil
- ½ cup plain Greek yogurt
- ¾ cup finely chopped cucumber
Method:
- Place the minced lamb, red onion, egg, almond flour, salt and pepper into a bowl and stir to combine.
- Drizzle some olive oil into a non-stick fry pan and place over a medium heat.
- Roll the lamb mixture into 16 balls and place them in 2 batches into the hot pan, cook for about 7 minutes, turning a few times until golden and cooked through.
- Stir together the yogurt and cucumber in a small bowl.
- Place 4 lamb balls into each container and place a drop of yogurt mixture over top.
- Cover and place into the fridge to store until needed.
- Eat cold or hot! (Place the yogurt on the side if you want to eat the lamb balls hot, so then you don’t have to heat the yogurt as well).
