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Lamb Meatballs with Tomato-Cucumber Salad

By Jason Fung, MD

Lamb Meatballs with Tomato-Cucumber Salad

You can also use this recipe to impress your guests over the holidays. Make the cashew “yogurt” at least one day before you plan to serve the dish because it must stand at room temperature for several hours to allow the cashew to ferment like real yogurt. After it sits at room temperature, you can...
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dinners + Mains, Light Meal
Cuisine American, Mediterranean
Servings 4
Calories 531 kcal

Ingredients
  

  • 1/2 cup raw cashews
  • 1 tbsp lemon juice, fresh
  • 2 tbsp olive oil extra virgin
  • 1 lb ground lamb
  • 1/2 cup parsley loosely packed, fresh leaves, roughly chopped
  • 1/4 cup min loosely packed, fresh leaves, roughly chopped
  • 2 sprigs oregano leaves only, finely chopped
  • 3 cloves garlic minced
  • 1/4 tsp red pepper flakes crushed
  • 1 tbsp chia seeds ground in a spice grinder
  • 1 pint cherry tomatoes cut in half
  • 1 cucumber peeled and sliced into 1/4-inch rounds
  • 2 scallions thinly sliced
  • 1 tbsp apple cider vinegar
  • dill fresh, a sprinkle, for garnish (optional)

Instructions
 

  • To make the cashew “yogurt,” combine the cashews, lemon juice, and 6 tablespoons filtered water in a blender and blend on high speed until smooth and creamy, about 1 minute; add more water as needed to achieve a yogurt-like consistency. Pour the mixture into a glass container, cover, and let stand at room temperature for 8 to 12 hours, then refrigerate until cold, at least 1 hour or up to 3 days.
  • Preheat the oven to 350°F. Drizzle a 9- by 13-inch baking dish with 1 tablespoon of the olive oil.
  • To make the meatballs, in a medium bowl, combine the lamb, parsley, mint, oregano, garlic, red pepper flakes, and chia seeds. Mix well. Form the mixture into 12 evenly sized balls and place them in the prepared baking dish. Bake until firm, 10 to 12 minutes.
  • To make the salad, in a large bowl, combine the tomatoes, cucumber, and scallions. Drizzle with the vinegar and the remaining 1 tablespoon olive oil, and toss well.
  • Divide the salad among 4 plates. Place 3 meatballs alongside the salad on each plate, drizzle generously with cashew “yogurt,” sprinkle on some fresh dill, if using, and serve.

Nutrition

Nutrition Facts
Lamb Meatballs with Tomato-Cucumber Salad
Amount per Serving
Calories
531
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
14
g
88
%
Cholesterol
 
83
mg
28
%
Sodium
 
93
mg
4
%
Potassium
 
826
mg
24
%
Carbohydrates
 
16
g
5
%
Fiber
 
4
g
17
%
Sugar
 
5
g
6
%
Protein
 
25
g
50
%
Vitamin A
 
1498
IU
30
%
Vitamin C
 
44
mg
53
%
Calcium
 
108
mg
11
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Dinners + Mains, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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