Greek Lamb Meatballs

with Bean Stew and Feta

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Instructions

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1 Shape meatballs

Strip the fresh oregano leaves directly into a large mixing bowl. Add the lamb mince, marmite, almond flour and garlic powder. Season generously with salt and pepper. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 14/21/28 pieces and shape each piece into a meatball

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2 Fry meatballs

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 5 min or until starting to brown all over. 

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3 Prep

Meanwhile, peel and finely chop the onion and garlic. Drain the beans. Grate the zucchini.

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4 Sweat

Once the meatballs are browned, transfer them to a plate (they don't have to be cooked through at this point). Return the pan to a medium low heat with another drizzle of oil. Add the onion and zucchini and sweat for 5 min. Add the garlic and cook for 1 min further. 

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5 Simmer

Add the tomato paste, chopped tomatoes, stock cube, water and honey and simmer for 6 min. After 6 min, stir the drained beansolives and meatballs into the stew and simmer for 3 min further or until the meatballs are cooked through. 

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6 Serve

Meanwhile, crumble the feta and roughly chop the parsley. Once ready, garnish the stew with the chopped parsley and feta.

Tips for fussy eaters

Serve with crusty bread!

Pro tip

The longer you knead the mince meat mixture, the more tender your patties will become. They'll also stick together better!

This Greek one-pot is packed with fresh flavours!

Cooking Time: 30 min

Cals 859 · Prot 56 · Carbs 61 · Fat 47

Gluten-Free

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Almond flour 40 Grams
Fresh oregano 10 Grams
Garlic powder 4 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Marmite 8 Grams

Stew

Red onion 1 Piece
Garlic cloves 4 Piece
Butter beans 240 Grams
Small zucchini 1 Piece
Olive oil 2 Tbsp
Tomato paste 70 Grams
Chopped tomatoes 400 Grams
Chicken stock cube 0.5 Piece
Water 100 ML
Honey 15 Grams
Kalamata olives 40 Grams

Garnish

Feta cheese 75 Grams
Fresh parsley 15 Grams

This Greek one-pot is packed with fresh flavours!

Cooking Time: 30 min

Cals 859 · Prot 56 · Carbs 61 · Fat 47

Gluten-Free

Instructions

photo

1 Shape meatballs

Strip the fresh oregano leaves directly into a large mixing bowl. Add the lamb mince, marmite, almond flour and garlic powder. Season generously with salt and pepper. With clean hands, knead until all the ingredients are fully combined. Divide the mixture into 14/21/28 pieces and shape each piece into a meatball

photo

2 Fry meatballs

Heat a pan over a medium heat with a drizzle of olive oil. Once hot, add the meatballs and fry for 5 min or until starting to brown all over. 

photo

3 Prep

Meanwhile, peel and finely chop the onion and garlic. Drain the beans. Grate the zucchini.

photo

4 Sweat

Once the meatballs are browned, transfer them to a plate (they don't have to be cooked through at this point). Return the pan to a medium low heat with another drizzle of oil. Add the onion and zucchini and sweat for 5 min. Add the garlic and cook for 1 min further. 

photo

5 Simmer

Add the tomato paste, chopped tomatoes, stock cube, water and honey and simmer for 6 min. After 6 min, stir the drained beansolives and meatballs into the stew and simmer for 3 min further or until the meatballs are cooked through. 

photo

6 Serve

Meanwhile, crumble the feta and roughly chop the parsley. Once ready, garnish the stew with the chopped parsley and feta.

Tips for fussy eaters

Serve with crusty bread!

Pro tip

The longer you knead the mince meat mixture, the more tender your patties will become. They'll also stick together better!

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Almond flour 40 Grams
Fresh oregano 10 Grams
Garlic powder 4 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Marmite 8 Grams

Stew

Red onion 1 Piece
Garlic cloves 4 Piece
Butter beans 240 Grams
Small zucchini 1 Piece
Olive oil 2 Tbsp
Tomato paste 70 Grams
Chopped tomatoes 400 Grams
Chicken stock cube 0.5 Piece
Water 100 ML
Honey 15 Grams
Kalamata olives 40 Grams

Garnish

Feta cheese 75 Grams
Fresh parsley 15 Grams
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