Greek · Lunch
Spiced Lamb Meatball Salad
Ground lamb meatballs spiced with cumin and fresh mint, pan-seared until deeply browned and served over a Greek salad of cucumber, tomato, red onion and kalamata olives with crumbled feta cheese. Finished with a lemon-oregano dressing and garlic yogurt sauce.
$7
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
612Calories
36.4gProtein
43.8gFat
18.6gCarbs
7.9gSugar
3.8gFiber
1385mgSodium
184mgChol
15.9gSat Fat
790mgPotassium
290mgCalcium
3.9mgIron
2.3mcgVitamin B12
18mgVitamin C
gluten-free
protein-rich
low-carb
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Combine ground lamb, minced garlic, cumin, dried oregano, chopped mint, parsley, breadcrumbs, beaten egg, salt and pepper in a bowl; mix by hand until just combined.
2
Mold
Shape into 5 to 6 meatballs about 1.5 inches across, pressing gently to hold together without cracking.
3
Chill
Refrigerate meatballs for 10 minutes until firm.
4
Sear
Heat olive oil in a skillet over medium heat; sear meatballs for 8 to 10 minutes, turning every 2 minutes, until deeply browned and cooked through.
5
Plate
Toss cucumber, tomato, red onion and olives with lemon juice, olive oil and oregano. Mound on a plate, scatter feta over top, arrange meatballs alongside, and spoon garlic yogurt sauce over meatballs.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 2 clove2 clove garlic
- 2 tsp2 tsp cumin, ground
- 1 tsp1 tsp dried oregano
- 4 tbsp4 tbsp mint, fresh
- 2 tbsp2 tbsp parsley, fresh
- 2 tbsp2 tbsp breadcrumbs, dried
- 2 tbsp2 tbsp egg
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper, ground
- 2 tbsp2 tbsp olive oil, for searing
- 5 oz140g cucumber
- 5 oz140g tomato
- 11 small red onion
- 2 oz56g kalamata olives, pitted
- 2 oz56g feta cheese
- 2 tbsp2 tbsp olive oil, for dressing
- 2 tbsp2 tbsp lemon juice
- 1/2 tsp1/2 tsp dried oregano, for dressing
- 1/2 cup120g plain yogurt
- 2 tsp2 tsp lemon juice, for yogurt sauce
- 2 tsp2 tsp olive oil, for yogurt sauce
