Greek Quinoa and Lamb Meatball

Bowl

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Instructions

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1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. 

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2 Make meatballs

Meanwhile, add the lamb mince to a bowl with the almond flour, sour cream, chopped fresh parsley, Dijon mustard, garlic paste, salt and black pepper. With clean hands, knead for 3-4 min until tender and fully combined. Shape into meatballs and set aside.

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3 Make tzatziki

Grate the cucumber. Squeeze any excess water from the grated cucumber. Peel and crush the garlic. In a bowl, combine the grated cucumber and the crushed garlic (adjust the amount to your liking) with the Greek yogurt. Season with a pinch of salt

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4 Fry meatballs

Heat a pan with a drizzle of oil over a medium-high heat. Fry the meatballs for 5-7 min or until cooked through and nicely browned (see pro tip).

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5 Make salad

Chop the lettuce and halve the cherry tomatoes. Combine both in a bowl and season with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt.

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6 Serve

Divide the quinoa, meatballs and salad among bowls. Serve the tzatziki alongside.

Tips for fussy eaters

Serve the meatballs with roasted potatoes.

Pro tip

To keep the meatballs juicy, don't fry them for too long!

Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat.

Cooking Time: 30 min

Cals 751 · Prot 46 · Carbs 46 · Fat 46

Gluten-Free

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Almond flour 40 Grams
Sour cream 60 Grams
Fresh parsley 15 Grams
Dijon mustard 6 Grams
Garlic paste 10 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Tzatziki

Cucumber 0.5 Pieces
Garlic cloves 1 Piece
Greek yogurt 170 Grams

Salad

Romaine lettuce 200 Grams
Cherry tomatoes 150 Grams
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp

Fun fact: Quinoa is botanically more closely related to spinach than rice and wheat.

Cooking Time: 30 min

Cals 751 · Prot 46 · Carbs 46 · Fat 46

Gluten-Free

Instructions

photo

1 Cook quinoa

Place the quinoa in a bowl, cover with warm water and rinse well. Drain in a fine sieve. Add the measured water to a saucepan and bring it to a boil over a high heat. Once boiling, add the quinoa and salt. Reduce the heat to medium-low, cover with a lid and simmer for 15 min or until the liquid is fully absorbed and the quinoa is tender. 

photo

2 Make meatballs

Meanwhile, add the lamb mince to a bowl with the almond flour, sour cream, chopped fresh parsley, Dijon mustard, garlic paste, salt and black pepper. With clean hands, knead for 3-4 min until tender and fully combined. Shape into meatballs and set aside.

photo

3 Make tzatziki

Grate the cucumber. Squeeze any excess water from the grated cucumber. Peel and crush the garlic. In a bowl, combine the grated cucumber and the crushed garlic (adjust the amount to your liking) with the Greek yogurt. Season with a pinch of salt

photo

4 Fry meatballs

Heat a pan with a drizzle of oil over a medium-high heat. Fry the meatballs for 5-7 min or until cooked through and nicely browned (see pro tip).

photo

5 Make salad

Chop the lettuce and halve the cherry tomatoes. Combine both in a bowl and season with a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt.

photo

6 Serve

Divide the quinoa, meatballs and salad among bowls. Serve the tzatziki alongside.

Tips for fussy eaters

Serve the meatballs with roasted potatoes.

Pro tip

To keep the meatballs juicy, don't fry them for too long!

Ingredients

Number of people

Meatballs

Lamb mince 350 Grams
Almond flour 40 Grams
Sour cream 60 Grams
Fresh parsley 15 Grams
Dijon mustard 6 Grams
Garlic paste 10 Grams
Salt 1 Tsp
Black pepper 0.5 Tsp
Olive oil 2 Tbsp

Tzatziki

Cucumber 0.5 Pieces
Garlic cloves 1 Piece
Greek yogurt 170 Grams

Salad

Romaine lettuce 200 Grams
Cherry tomatoes 150 Grams
Lemon 1 Piece
Olive oil 1 Tbsp
Salt 0.5 Tsp

Quinoa

White quinoa 100 Grams
Water 200 ML
Salt 0.5 Tsp
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