Gluten-free, Egg-free, Dairy-free option
Lamb is a rich source of high quality protein, and a great source of vitamins and minerals including zinc, iron and Vit B12. The next time you are wondering what to make for dinner, consider adding lamb! I know lamb can be intimidating for anyone that doesn’t make it on the regular. Or perhaps you find the taste of lamb too different than what you are used to. If so , then you need to try my Minty Lamb Meatballs on pita or corn flour tortillas (if you are GF). They are delicious with a hint of mint and no funny strong tastes all the while being nutrient dense and having fun introducing something new into your diet.
The best way to eat these minty lamb meatballs is on your favorite shell or wrap with lettuce, cucumber and a yogurt dressing!
The key to making these great lies in the quality of the lamb. From my grocer, I buy local ground lamb that is organic and grass-fed!!! They make the best meatballs. And not only is this recipe delicious, it is super nutritious.
How is lamb different than beef?
Lamb has fewer calories, more Omega-3’s, more CLA and less saturated fat than beef. Don’t get me wrong I am not knocking a good organic grass-fed beef, but the fact is that with the amazing benefits lamb can offer, it would be worth considering adding this to your diet once is awhile to replace beef! Let’s look at what a typical four ounces serving offers:
- 23% RDA for phosphorous
- 15% RDA for Iron
- 31% RDA for Zinc
- 39% RDA for Vit B3
- 41% RDA for Vit B12
- 49% RDA for Selenium
What goes into these Minty Lamb Meatballs?
This recipe makes 16 smalls meatballs, but you can make them larger if you prefer. I keep them smaller to be able to fit them into wraps and shells or pitas. The recipe is as SIMPLE as it gets! And yet its as flavourful as it gets!! I used on package of organic ground lamb (mine was around 0.362 kg), chopped mint, oregano, and to bind the ingredients together we use a flax egg and chickpea flour- this allows me to keep it gluten-free and egg-free.
The sauce is a MUST! You can make it using either your favorite yogurt or a yogurt that suits your dietary needs. I like to use one of two option: plain coconut yogurt OR a plain sheep milk yogurt. Both options are better for your gut, even if you are dairy-free becasue it bothers you, you might be surprised to know that the different proteins and less lactose found in sheep, goat and buffalo milks might make it tolerable for you on occasion! With the yogurt I add some honey and lemon with salt and pepper. It makes the perfect drizzle and is so refreshing with these meatballs!
Assembling them is the easy part. Choose your base shell- becasue I eat gluten-free most of the time, I choose to use an Arepa (this is a cornflour shell). You can also use a simple corn flour tortilla or a gluten-free wrap. If you are not concerned, then use a a standard pita although there are many gluten free pita options now too!! Next add your lettucec, top it with 3 meatballs and your cucumber and drizzle with as much yogurt sauce as you like.
If you are craving other comforting winter recipes, then you need to try my Simple Easy Osso Bucco recipe! Made with tender veal shanks and a delicious tomato sauce, this is ideal over pasta on a cold winter day 🙂
I hope you enjoy this recipe as much as we do! If you make it tag me a post, would love to see your creation too!Pin It
Minty Lamb Meatballs
A minty lamb meatball recipe that is free of gluten flour and eggs and super simple to make! Full of healthy proteins and nutrients this is a go to dinner for us
- 1 package organic ground lamb (about .3-.4 KG)
- 2 tbsp chopped fresh mint
- 2 garlic cloves
- 1 tsp dried oregano
- 1 flax egg (1 tbsp ground flax and 2 tbsp water)
- 1 tsp Salt & Pepper each
- 2 tbsp chickpea flour
- 1 cup chopped lettuce of choice
- 1 cucumber, chopped
- FOR THE SAUCE:
- 2 heaping tbsp yogurt
- 1 tbsp honey
- 1/2 juice lemon
- salt & pepper
- 3-6 tbsp Avocado oil for frying
- 6 tortilla shells/wraps/pita of choice
Start by making your flax egg. Combine 1 tbsp ground flax with 2 tbsp water, mix well and let sit for 10 mins until it is gel-like
Make your yogurt sauce by combining yogurt, honey, lemon and salt & pepper. Mix well to make a smooth creamy sauce
Chop your lettuce and cucumbers
Make your meatballs by adding the ground lamb, mint, chopped garlic, oregano, salt & pepper, chickpea flour and your flax egg and mix well by hand
Roll into 18 small balls
Add avocado oil to your frying pan and heat to medium high
Add lamb meatballs and cook, turning often to brown all sides, until centers are no longer pink. About 10 minutes
Remove from pan and place onto a paper towel or brown paper bag to absorb any extra oil
Assemble your meal by placing first your lettuce, followed by 3 lamb meatballs per shell, top with cucumber and yogurt sauce
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