Eosinophilic Esophagitis Friendly Greek Lamb Meatballs
About FigFig 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
- 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!