This was one of those recipes that made me smile with joy. It worked. It was easy. It tasted damn good.
It had reignited my love of meatballs and reminded me how important it is to mix it up and keep the food we eat interesting. Because believe me, I get it. It’s so easy to keep eating the same kind of thing. And then of course we wonder why that feels so boring and other food looks so enticing…
Including veggies in these meatballs has two-fold a reason. A) more veg and who doesn’t need that and B) it helps with taste and juiciness of the finished result.
These meatballs are also little-people-friendly and suit those looking to avoid gluten.
Make them and enjoy them with essentially anything you like. Treat them as your protein source. Keep them in the fridge in an airtight container and say hello to easy weeknight meals.
I have made a suggestion below about how you might be able to enjoy these meatballs, and how I have been lately. As part of a salad bowl of sorts. Super nourishing and finished off with a little yoghurt sauce drizzle made simply by adding a little lime juice to yoghurt!
There’s literally no way you can go wrong here.
- 400g lamb mince
- ¼ heaped cup grated carrot
- 1 small garlic clove, crushed
- 2 tbsp finely diced red onion
- 2 tbsp finely chopped mint leaves
- 2 tbsp finely chopped coriander leaves
- 3 tbsp almond meal
- Salt and pepper, to taste
- 2 tbsp extra virgin olive oil, to cook
- Add all ingredients, except oil, together in a mixing bowl
- Using your hands, mix together well
- Roll into small balls using 1-2 tbsp worth of mixture per ball
- Heat up oil in a large frypan on med-high heat
- Once hot, add all meatballs to cook
- Use a spoon to turn carefully and once firmer, you can shake the pan carefully to cook also
- Cook for 10 minutes or until browned outside and cooked through
- Remove meatballs from the hot pan, drain and pat carefully