These are ridiculously tasty, and again, they take minutes to make! I love the taste of ground lamb, and with a few tricks, you can whip these ups for a quick protein snack to have throughout your training day. I’m on the last few days of the second week of my dial in, so I’m starting to up the protein and fat, and I’m cutting back on the portions of carbohydrates. I like to make these meatballs about 1 oz sized, so I can portion them out depending on which meal I’m having. Sometimes I have two per meal, and sometimes up to 5…I found a really zingy creamy horseradish salsa at Nature’s Basket, and it adds a delicious kick to this dish…Enjoy!
What you’ll need…
2 lbs ground lamb
1 egg, beaten
1 Tablespoon tamari
2 Tablespoon minced spring onion
2 Tablespoon minced cilantro
Simply add all the ingredients together in a mixing bowl and combine with your hands, making sure it has an even consistency. Shape into golfballs by tossing hand-to-hand, and get a non-stick pan on medium-high heat. I like to use a small amount of coconut oil in the pan, but it’s not necessary. I like the extra bit of flavor it adds, as well as the browning it provides. Put as many meatballs on to the pan as you can fit without them touching. You want them to brown, and not steam. I let them cook for about 2 – 3 minutes before turning them over. Cook for another 2 minutes, and then cover and finish cooking for another minute. Do not overcook as the residual heat will continue to cook them even after you remove them from the heat.
Enjoy!
Michelle! This recipe sounds so yummy! Could you recommend an alternative to the whole wheat bread crumbs…I try to eat Paleo style and I’m also gluten intolerant. Would almond flour be ok? Thanks sweetie! – Virginia
Why don’t you use chick pea flour as it has more carbohydrate content than almond and the point of the crumbs is to absorb moisture. A small amount in your food can easily be tolerated. Best wishes!!