Turkish · Dinner
Spiced Lamb Meatball Board (Low-Chol)
Lean lamb meatballs seasoned with cumin, mint, and paprika, seared and oven-finished, arranged on a board with garlic-lemon low-fat yogurt, pickled cucumber, warm pita, and fresh parsley. Built around lean lamb and low-fat yogurt for a punchy, low-cholesterol small plate.
$5
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
486Calories
38.2gProtein
22.6gFat
27.4gCarbs
4.8gSugar
3.1gFiber
1180mgSodium
78mgChol
7.9gSat Fat
610mgPotassium
150mgCalcium
4.1mgIron
2.6mcgVitamin B12
6.2mgVitamin C
low-cholesterol
protein-rich
low-chol
Instructions
1
Prep
Combine lean ground lamb, onion, garlic, fresh mint, cumin, paprika, salt and pepper in a bowl; mix and shape into 5 meatballs about 1.5 inches wide.
2
Macerate
Toss cucumber with white wine vinegar and a pinch of salt in a small bowl; let sit at room temperature for 10 minutes.
3
Sear
Heat olive oil in a nonstick skillet over medium-high heat; sear meatballs 4 to 5 minutes, turning every minute, until browned on all sides.
4
Bake
Transfer skillet to a 400°F oven and bake 6 to 8 minutes until meatballs show no pink when cut in half.
5
Whisk
Combine low-fat yogurt, garlic, lemon juice, and sumac in a small bowl; whisk until smooth and pale.
6
Plate
Spread yogurt sauce on a board, arrange meatballs on top, scatter pickled cucumber alongside, tuck pita quarters at edge, and finish with parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground lamb (93% lean)
- 2 tbsp2 tbsp onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fresh mint
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp paprika
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 2 tsp2 tsp olive oil, for searing
- 2/3 cup160g plain low-fat yogurt
- 1 clove1 clove garlic
- 2 tsp2 tsp lemon juice
- 1/2 tsp1/2 tsp sumac
- 1/2 cup60g cucumber
- 2 tsp2 tsp white wine vinegar
- 22 small pinch salt, for cucumber
- 22 small pita (90g)
- 2 tsp2 tsp parsley
