NUTRITION

SERVINGS

INGREDIENTS

6 oz ground lamb

0.25 tsp sea salt

0.25 tsp black pepper

0.5 tsp dried oregano

1 clove garlic

0.5 cup cooked quinoa

0.5 cup cucumber

0.5 cup cherry tomatoes

1 tbsp fresh parsley

1 tbsp lemon juice

1 tbsp tahini

1 tsp olive oil

PREPARATION

• 1

  In a medium bowl, combine the ground lamb, sea salt, black pepper, dried oregano, and minced garlic.

• 2

  Form the mixture into 1-inch meatballs, pressing firmly so they hold their shape during cooking.

• 3

  Heat the olive oil in a large skillet over medium heat and sear the meatballs for 8-10 minutes until browned on all sides.

• 4

  While the lamb cooks, whisk together the tahini and lemon juice in a small jar, adding water a teaspoon at a time until a creamy consistency is reached.

• 5

  In a separate bowl, toss the diced cucumber, halved cherry tomatoes, and chopped fresh parsley together to create a bright vegetable base.

• 6

  Assemble the bowl by placing the cooked quinoa at the bottom, followed by the meatballs and salad, then finishing with the creamy tahini drizzle.