Low Sodium Greek Lamb Meatballs

Total time55 min

Prep time20 min

Cook time20 min

Low Sodium Greek Lamb Meatballs

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Ingredients

4 servings

For the meatballs

1 lb ground lamb
Open Nature Lamb Ground Lamb 85% Lean 15% Fat Grass Fed - 16 Oz Simple Truth Natural Ground Lamb Thomas Farms Free Range Ground Lamb Ground Lamb Fresh - 1 Lb Nature's Reserve Pasture Raised Ground Lamb, 16 oz
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¼ cup cassava flour
1 tbsp gelatin
3 tbsp cold water
3 cloves garlic, minced
¼ cup red onion, finely grated
2 tbsp fresh mint, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp dried oregano
½ tsp ground ceylon cinnamon
½ tsp ground ginger
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For cooking

2 tbsp olive oil

For serving

1 tbsp fresh lemon juice
2 tbsp fresh parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
In a small bowl, sprinkle the gelatin over the cold water and let it bloom for 3 minutes, until the gelatin has absorbed the water and formed a thick, gel-like mass.
2
In a large mixing bowl, combine the ground lamb, cassava flour, bloomed gelatin, garlic, red onion, mint, parsley, oregano, Ceylon cinnamon, ginger, and salt. Mix with your hands until the ingredients are evenly distributed and the mixture holds together when pressed — do not overwork it.

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Low Sodium Greek Lamb Meatballs

Low Sodium Greek Lamb Meatballs | Fig App