SOFT MELTING LAMB MEATBALLS

My latest light high-protein summer meal? Soft, melt-in-your-mouth Lamb meatballs served with oven baked Eggplant and creamy Tahini Yoghurt. I'm obsessed with creating vibrant recipes that feel fresh and new on your table yet so EASY to make.

I can appreciate why google is filled with salads and green juice recipes for gut health but my passion is to create delicious, comforting dishes that truly provide the nutrients your body needs to DIGEST BETTER.

You just need to have a rotation of beautiful nutrient dense meals that you enjoy cooking and consume a wide variety of microbiome loving foods to feed your beneficial bacteria. I hope this elegant dish of high-protein meatballs and creamy yoghurt can join your kitchen favourites!

INGREDIENTS:

500g Lamb mince

1 Red Onion, grated with juices (use a box grater if you can and it is SO worth the effort)

3 Garlic Cloves, crushed and grated

8 fresh Mint leaves, chopped fine

2 tsp ground Cumin

1 1/2 tsp dried Coriander

1 tsp Paprika

1/2 tsp Smoked Paprika

1/2 tsp Cinnamon

1/2 tsp Cayenne

1/2 tsp dried mixed Green Herbs

1/2 tsp Chilli Powder (optional for extra heat)

2 tbsp grated Reggiano

1 large Egg

Salt & Pepper to taste

Ghee/Oil of choice to fry

METHOD:

1. Preheat your oven to 180 or lower (160) for fan assisted ovens.

2. Mix together the Salt, Pepper, Onion, Garlic, Herbs and Spices in a large bowl.

3. Add in the Egg and Lamb mince and work the ingredients together with your hands or spoon.

4. Finally, Add the Reggiano and work through.

5. Lay a plate dusted with Flour of choice. Slowly roll golf ball sized meatballs and gentle finish by rolling in the Flour. Set aside on a clean plate until you have done all the meatballs.

6. Heat enough Ghee or Oil of choice to fully cover the pan and fry your meatballs until each side has been properly browned. Transfer to the oven to finish off. Meatballs should be soft and still juicy - do not overcook or they will become tough.

Dress your plate with plenty of gut healing green herbs…

TAHINI YOGHURT:

1. Finely chop 4 Mint Leaves.

2. Finely chop a handful of fresh Dill.

3. Whip together 250g Greek Yoghurt, 1 tsp of Tahini, Juice of 1/2 Lemon, and Salt & Pepper to taste. Add your green herbs and mix through.

ROASTED EGGPLANT:

1. Cut your Eggplant in to medium sized coins, lay them out on a paper towel and salt them. This will help them go crispy by reducing the moisture and water from washing them.

2. When dried lay them individually on baking paper and brush with Extra Virgin Olive Oil and dust with Paprika. Bake in the oven on 200 or 180 for fan assisted ovens for around 40 minutes or until soft and gooey with a crisp on top.

These meatballs are so VERSATILE and can be used in different dishes…Enjoy!