I’m frequently asked if I eat animal protein and the answer is yes. I tried to go vegan for a year and it just didn’t work best for me. My experience led me to understand that we’re all unique in our nutritional needs – what works for you, doesn’t always for me (and vice-versa). I’ve limited my intake to a few times per week and find that salmon or wild caught sustainable fish or lamb are my go-to’s. If I’m eating in, I prefer options that my family will enjoy while mixing it up with unique flavors, like these lamb meatballs with a refreshing cucumber & greek yogurt sauce. I served alongside cauliflower rice with greens.
1 pound ground organic lamb
1 egg, whisked
1/2 cup gluten free panko or breadcrumbs
1 small yellow onion, peeled and grated
1 tsp. cumin powder
1 T. harissa
1 tsp. Herbamare seasoning (or sea salt)
olive oil or refined coconut oil for frying
1 cup diced tomatoes with t tsp. harissa mixed in
1 cup full fat Greek yogurt
2 T. mint, finely chopped
1 T. fresh dill, chopped
1 small cucumber, peeled and grated
1 T. extra virgin olive oil
pinch sea salt
In a small mixing bowl add ingredients for the yogurt sauce and mix well. Place in fridge for flavor to develop.
In a mixing bowl, add the lamb and additional meatball ingredients. Using clean hands, mix well but don’t overmix. Shape into golf-ball size meatballs (dip your hands into water to help the process).
In a large skillet heat olive oil over medium heat. When oil is hot, begin to add meatballs being careful not to overcrowd the pan. Brown meatballs on each side, turning as you need, this will take about 8-9 minutes total. Add a cup of diced tomatoes with harissa seasoning and simmer on low for additional 5 minutes, until warmed throughout.
Line a plate with a paper towel to catch oil and transfer cooked meatballs to the plate. Serve with yogurt size drizzled over top or on the side for dipping.