NUTRITION

SERVINGS

INGREDIENTS

4 oz ground lamb

0.5 cup non-fat Greek yogurt

1 large egg white

2 tbsp fresh parsley

1 tsp dried oregano

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

0.5 cup cucumber

1 tsp fresh dill

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper for easy cleanup.

• 2

  In a large mixing bowl, combine the ground lamb, egg white, minced garlic, dried oregano, chopped parsley, sea salt, and black pepper.

• 3

  Gently mix the ingredients by hand until just incorporated, being careful not to overwork the meat which can make it tough.

• 4

  Roll the mixture into 1.5-inch meatballs and space them evenly on the prepared baking sheet.

• 5

  Roast the meatballs for 15 to 18 minutes until they are golden brown on the outside and cooked through.

• 6

  While the meatballs roast, grate the cucumber and use a clean kitchen towel or paper towel to squeeze out all excess moisture.

• 7

  In a small bowl, whisk together the Greek yogurt, squeezed cucumber, lemon zest, lemon juice, and chopped fresh dill until smooth.

• 8

  Serve the warm lamb meatballs immediately with a generous dollop of the chilled lemon-herb yogurt sauce on top.