Turkish · Dinner
Spiced Lamb Meatball Board (High-Protein)
Baked spiced lamb meatballs bulked with cottage cheese for extra protein, served over garlicky whole-milk yogurt and a warm chili-butter drizzle, with cannellini beans and roasted chickpeas scattered through for fiber. Cumin, sumac, and mint carry the Turkish flavour, plated as a shareable board with room to scoop.
$6
20 minsPrep
25 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
565Calories
54.3gProtein
29.8gFat
24.1gCarbs
6.8gSugar
6.9gFiber
1046mgSodium
178mgChol
13.9gSat Fat
980mgPotassium
300mgCalcium
5.8mgIron
2.6mcgVitamin B12
8mgVitamin C
high-fiber
protein-rich
low-carb
high-protein
Instructions
1
Prep
Preheat the oven to 425°F (220°C), line a small baking tray with foil, and brush lightly with olive oil.
2
Combine the ground lamb, cottage cheese, mashed cannellini beans, 1 minced garlic clove, cumin, sumac, smoked paprika, grated onion, half the chopped parsley, 1/4 tsp salt, and black pepper in a mixing bowl by hand until evenly combined, then shape into 6 walnut-sized meatballs.
3
Roast the meatballs and drained chickpeas on the prepared tray at 425°F (220°C) for 16 to 18 minutes, turning once, until meatballs are firm and browned and chickpeas are crisp at the edges.
4
Let the meatballs rest on the tray for 5 minutes so juices settle before slicing one open to confirm the centre is no longer pink.
5
Whisk the yogurt with the remaining minced garlic clove and 1/4 tsp salt until smooth, spread over a serving plate, arrange meatballs and roasted chickpeas on top, drizzle with chili butter made by melting butter over medium-low heat for 1 minute, stirring in chili powder for 30 seconds until the butter turns light red, and scatter with remaining parsley and torn mint leaves.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g lamb ground
- 3.6 oz100g cottage cheese, full-fat
- 5.2 oz150g cannellini beans, cooked
- 2 tsp2 tsp cumin, ground
- 2 tsp2 tsp sumac
- 1 tsp1 tsp smoked paprika
- 4 cloves4 cloves garlic
- 4 tbsp4 tbsp parsley
- 11 small onion
- 1 cup240g plain yogurt, whole-milk
- 3.6 oz100g chickpeas, cooked
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp butter
- 1 tsp1 tsp chili powder
- 2 tbsp2 tbsp mint leaves
- 1 tsp1 tsp salt, divided
- 1/2 tsp1/2 tsp black pepper
