Gluten Free Lamb Meatballs
These lamb meatballs with tzaziki sauce were very popular on the food cart. We served them with a scoop of quinoa and a side salad.
Print
Pin
Servings: 6 people
Equipment
- Fryer
Ingredients
For The Meatballs
- 1 lb ground lamb
- 2 eggs
- 1 tsp Magical Seasoning Mix
- 1 tsp cumin
- ¼ cup fresh herbs, finely chopped rosemary, dill, chives, thyme, oregano
- ½ cup gluten free breadcrumbs Kikkoman Rice Panko recommended
For The Tzatziki
- 1 cup plain yogurt full fat
- 2 tbsp lemon juice
- 1 tbsp sugar
- ¼ cup fresh dill finely chopped
- ½ cup cucumber peeled and finely chopped
Optional: Make It A Meal
- 2 cups cooked quinoa
- salad
- 1 cucumbers sliced
- 1 bell pepper sliced
- 1 cup berries
- balsamic vinigerette
Instructions
- Mix together the lamb, eggs, seasoning, and fresh herbs until well-combined.
- Stir in the breadcrumbs.
- Roll the mixture into balls as small as 1 tablespoon each.
- Fry them until desired temperature. They should be cooked through, but not overcooked. Depending on the size, it may take as little as 1 minute.
- Optional: bake them instead of frying for 20 minutes at 350°
- Make the tzatziki by mixing all ingredients together.
- Serve with tzatziki and add a ⅓ cup scoop of quinoa and a side salad, if desired. Or use the meatballs in another recipe such as Lamb Pitas.
