Alpha Gal Friendly Greek Lamb Meatballs with Mint

Total time35 min

Prep time20 min

Cook time15 min

Alpha Gal Friendly Greek Lamb Meatballs with Mint

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the meatballs

1 lb ground lamb
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken Force of Nature™ Ancestral Blend Ground Chicken Wegmans Organic Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground lamb and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
3 tbsp cassava flour
3 cloves garlic, minced
¼ cup fresh mint leaves, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp ground turmeric
¼ tsp ground ginger
1 tsp fine sea salt
2 tbsp olive oil

For the lemon-herb drizzle

3 tbsp fresh lemon juice (from about 1 lemon)
3 tbsp olive oil
1 tbsp fresh mint leaves, finely chopped
1 tbsp fresh parsley, finely chopped
1 pinch fine sea salt

For serving

lemon wedges, for serving (optional)

Instructions

1
In a large mixing bowl, combine the ground lamb, cassava flour, garlic, mint, parsley, oregano, turmeric, ginger, and salt. Mix with your hands until the seasonings are evenly distributed throughout the meat, about 1 minute — do not overwork.
2
Roll the mixture into balls about 1½ inches in diameter (roughly 1 heaping tablespoon each), placing them on a plate as you go. You should have 18–20 meatballs.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!