Make these lamb and dill meatballs, then check out more delicious meatball recipes, such as our Greek lamb meatball, feta and tomato bake and vegetarian meatballs. We’ve also got plenty more healthy mince recipes for you to try, including meatballs, chillis and sauces.
*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
SALAD
- 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
