When meal planning one of my go-tos (since I am not vegetarian/vegan/keto…or anything really) are meatballs. Is it just me but there is something about ground meat that I love. It is hard to screw up, easy to prep, and you can add so much flavour to it! Ground turkey and ground lamb are common purchases in our household, but I make sure it comes from good sources (i.e. local meat found at the Saturday market or local grocery markets).
Have you tried ground lamb? It is so flavourful and very nutrient dense. Not only is it a great source of protein, it is a great source of B12, iron and zinc among others vitamins and minerals. This recipe calls for 1/2 lamb and 1/2 beef, which makes the flavours a little more mild for those that are new to lamb. This recipe is often requested by my husband and it makes enough that we can put some in the freezer for later. I usually pair these with rice and any green vegetable on the side but they would go with a salad and roasted spiced sweet potato as well. If you are feeding less people opt for only 1 lb of each meat and decrease the other ingredients slightly as well.
1.5 lb ground lamb
1.5 lb lean ground beef
2 small onions, finely chopped (or grated)
1 (2-3 in) piece fresh ginger root, peeled and finely grated
5 garlic cloves, crushed
3 tsp salt
1 tsp freshly ground black pepper
1 tsp chile powder
2 tbsp garam masala (delicious spice I use often!)
2 tbsp finely chopped cilantro
3 tbsp ground almonds
2 eggs, beaten
1/2 cup flour (I usually use Bob’s Red Mill 1:1 Gluten Free Flour)
Heat the oven to 450°F.
Mix together the beef and lamb until they are well combined. Using your hands stir in the onion, ginger, garlic, salt, pepper, chile powder, garam masala, cilantro, almonds, eggs, and flour.
Roll of the meat mixture into evenly-shaped meatballs approximately the size of golf balls. Roast the meatballs for 20 minutes or until just barely pink in the middle.
Serve and enjoy! Freeze the remaining meatballs for up to 1 month.
In health & happiness,