LAMB BALLS

I’m in the process of completely eating out of my freezer in terms of meats because I tend to save on quality meats by buying them only when they’re on sale. So I had a pound of ground grass fed lamb that I bought a few months back only because of the sale and the fact that maybe I can switch from my usual chicken and occasional fish and beef animal protein diet.

Well I did it! I thawed and used it. Found this amazing recipe online that included spices that I hadn’t tried before – like cardamon; As well as my occasional favorites – pine nuts cilantro and tahini (but never together) – Mouth watering right!? Dig in – Let’s go!

Ingredients:

  • 1lb ground lamb
  • med red onion
  • minced garlic
  • 2 inch piece of ginger
  • 1/4 c bread crumbs
  • Olive, coconut or avocado oil
  • Lemon zest (1 lemon)
  • Herbs (cilantro, mint and parsley) to taste
  • half cup pine nuts
  • half cup crumbled cheese (goat or feta)
  • large egg (beat)
  • 1tsp ea (cardomon, blk pepper, salt)
  • half tsp cinnamon

The sauce is a mix between tangy, spicy and sweet. In other words – so good!! Start with minimal amounts of the below ingredients and build from there based on taste. Remember you can always add but you can never subtract ingredients. So add cautiously. I also added a tiny bit of spicy finely chopped salsa to it for a bit more texture

  • 1/3 cup tahini
  • water (amount depends on desired thickness)
  • sriracha or hot sauce
  • maple syrup
  • salt (to taste)
  • lemon juice (1 lemon)
  • Cilantro – handful

Mix tahini and lemon juice then adding enough water to make a thin sauce. Add salt to taste.

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