Lamb and dill meatballs with horitaki salad

Lamb and dill meatballs with horitaki salad

  • serves 4
  • A little effort

This recipe for lamb and dill meatballs with horitaki salad is quick and easy to make, under 500 calories and gluten free

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*This recipe is gluten-free according to industry standards

Ingredients

  • lamb mince 400g
  • red onion 1 small, peeled and grated
  • dill a large handful, chopped
  • ground cumin ½ tsp
  • sea salt flakes 1 tsp
  • egg yolk 1
  • olive oil 2 tbsp
  • red wine vinegar 2 tbsp
  • vine cherry tomatoes 200g, halved
  • red onion ½ small, finely sliced
  • ridge cucumber 1 or 1/2 normal cucumber, halved lengthways and cut into half moons
  • kalamata olives 16, drained
  • feta 200g, cubed

Method

  • Step 1

    Put the lamb mince in a bowl with the grated onion, dill, cumin, salt and egg yolk. Use clean hands to mix everything together, then roll into 20 little meatballs.

  • Step 2

    Heat a large, non-stick frying pan and cook the meatballs, turning until browned all over and cooked through. There should be enough fat in the lamb to fry them without using any extra.

  • Step 3

    To make the salad, whisk the oil and vinegar together then toss with all the other ingredients. Serve the meatballs with the salad.

Nutritional Information

  • Kcals 430
  • Fat 32.3g
  • Saturates 14.5g
  • Carbs 5.1g
  • Sugars 4.3g
  • Fibre 1.9g
  • Protein 28.9g
  • Salt 2.9g
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