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Lamb meatballs in yoghurt sauce
Lamb meatballs in yoghurt sauce
5
from 1 vote
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
30
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
32
meatballs
Calories:
97
kcal
Author:
Kylie
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Ingredients
▢
Meatballs
▢
600
grams
lean lamb mince
▢
300
grams
fetta
crumbled
▢
¾
cup
mint leaves
chopped
▢
1.5
cups
flaked quinoa
▢
olive oil
▢
3
eggs
whisked (use half in the meatballs)
▢
Sauce
▢
750
mls greek yoghurt
▢
2
additional egg yolks
▢
use the other half of the eggs
▢
1
tablespoon
red wine vinegar
Instructions
Preheat your oven to 200 degrees.
Combine the lamb mince, crumbled fetta, mint, quinoa and 1.5 eggs in a bowl and mix with your hands until well and truly combined.
Roll double teaspoonfuls of the mix in your hands to make the meatballs.
Add 4 tablespoons of the oil to a frypan over medium/high heat.
Fry the meatballs in batches to brown them completely and seal in the flavour.
In a jug whisk together the eggs, egg yolks, yoghurt and red wine vinegar.
Pour over the meatballs.
Bake at 200 degrees for 25 minutes or until golden.
Makes approx 32 meatballs, I have divided this over two dishes with the goal of freezing one dish.
Nutritional Information
Serving:
1
piece
|
Calories:
97
kcal
|
Carbohydrates:
4
g
|
Protein:
10
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
59
mg
|
Sodium:
81
mg
|
Sugar:
2
g
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