Ground lamb can be an interesting way to switch up your meatballs; I especially love it with this minty salsa verde on top. This recipe uses chia seeds instead of eggs to bind the meatballs together. Chia is rich in fiber and omega-3 fatty acids, both of which are considered beneficial during this phase of life to decrease inflammation and improve satiety/decrease cravings.
Ingredients
Lamb Chia Meatballs
- 2 tablespoons chia seeds
- ¼ cup water
- 1 tablespoon low-sodium fish sauce
- 1pound ground lamb
- ½ cup finely chopped yellow onion
- 3 tablespoons finely chopped dill
- ¼ teaspoon Himalayan salt
- 1 teaspoon freshly ground black pepper
Mint Salsa Verde
- 1 teaspoon anchovy paste or 2 anchovy fillets
- 1 garlic
- 6 green olives
- ½ teaspoon chile flakes
- 1 lemon, zested and juiced
- ¼ teaspoon Himalayan salt
- 1 cup mint leaves, finely chopped
- 3 tablespoons olive oil
Tahini Dressing
- ½ cup tahini paste
- 1 garlic clove, finely grated
- 3 tablespoons lemon juice
- ¼ teaspoon Himalayan salt
- ⅓ cup cold water
Preparation
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small mixing bowl, mix together chia, water, and fish sauce. Mix well and wait 10 minutes until a gel forms.
- In a separate mixing bowl, add the rest of the lamb meatball ingredients and combine. Once chia gel is ready, add to the lamb, and using your hands, mix all ingredients well until combined.
- Roll lamb mixture into 1 ½-inch balls. Arrange on top of the lined baking sheet. Bake, shaking pan halfway through, for a total of 15-17 minutes.
- While lamb is in the oven, make the salsa verde. Add anchovy paste, garlic clove, olives, chile flakes, lemon zest, and salt to a mortar and pestle. Grind until a paste forms. Then add the lemon juice, mint, and olive oil. Stir and set aside.
- For the tahini dressing, combine all of the ingredients in a small bowl and mix well.
- Spread a spoonful of tahini over a plate, top with meatballs and a drizzle of the salsa verde.
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a small mixing bowl, mix together chia, water, and fish sauce. Mix well and wait 10 minutes until a gel forms.
In a separate mixing bowl, add the rest of the lamb meatball ingredients and combine. Once chia gel is ready, add to the lamb, and using your hands, mix all ingredients well until combined.
Roll lamb mixture into 1 ½-inch balls. Arrange on top of the lined baking sheet. Bake, shaking pan halfway through, for a total of 15-17 minutes.
While lamb is in the oven, make the salsa verde. Add anchovy paste, garlic clove, olives, chile flakes, lemon zest, and salt to a mortar and pestle. Grind until a paste forms. Then add the lemon juice, mint, and olive oil. Stir and set aside.
For the tahini dressing, combine all of the ingredients in a small bowl and mix well.
Spread a spoonful of tahini over a plate, top with meatballs and a drizzle of the salsa verde.
Nutritional analysis (per serving): Calories: 431, Total Fat: 35 g, Saturated Fat: 9 g, Cholesterol: 70 mg, Fiber: 5 g, Protein: 22 g, Carbohydrates: 10 g, Sodium: 707 mg, Sugars: 2 g
