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New Orleans, Louisiana

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Lamb Meatballs with Cabbage Noodles

Gluten Free | Vegetarian Option

Serving Size 3
Total Time 30 Minutes

Ingredients

Instructions

Lamb Meatballs:

1/2 lb ground lamb

1/2 lb ground turkey

2 garlic cloves, grated

1 yellow onion, grated

1 cup almond flour

1 egg

1/2 cup parsley, finely chopped

zest of 1 lemon

2 tsp cumin

1 tsp oregano

1/4 tsp cayenne pepper

2 tsp salt

1/2 tsp pepper

Cabbage:

3 tsp zataar

salt to taste

1/2 nappa cabbage

Pesto Hummus:

See pesto hummus recipe in sauces and dressings

Lamb Meatballs:

Preheat oven to 350

Line baking sheet with foil and parchment paper

Add all ingredients to a large bowl and mix well with hands (ingredients should be well incorporated)

Using a tablespoon, scoop out meat and form balls, place on baking sheet

Bake in the oven for 15 minutes, until meat is cooked through

To reheat, brown in a hot pan with a little oil

Cabbage:

Cut cabbage in half lengthwise and then chop against the grain to make noodles 

Heat a pan on medium heat,  add a little extra virgin olive oil

Once oil is hot, add in cabbage and zataar and salt to taste

Cook until cabbage is wilted

Pesto Hummus:

See pesto hummus in sauces and dressings

tips & tricks

Save extra meat in the freezer, in a ziploc bag

Use meat mixture to make hamburgers instead of meatballs

Serve over pesto hummus, hummus or with tahini dressings

(all found in sauces and dressings)

Serve with side of lemon, cucumbers, and kalamata olives

Makes a great appetizer!