Eggless Greek Lamb Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 lb ground lamb
- 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
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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