Low Iodine Greek Lamb Meatballs with Mint
Total time35 min
Prep time20 min
Cook time15 min
4.6(18)
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground lamb
- 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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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 saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
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.
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