Italian Inspired Meatballs
Pair these with the Tomato & Basil Sauce recipe (add a dollop of mascarpone if you fancy a creamy sauce!) and serve on a bed of buttered, shredded cabbage or courgetti.
Makes 4 portions (meatballs only) - each portion contains:
363 Calories / 1.4g Carbs / 23.2g Protein / 27.5g Fat
500g Lamb Mince (other mince can be used)
1 Medium Shallot, finely chopped
Salt & Cracked Black Pepper
3-4 Large Garlic Cloves, crushed to a pulp
A Sprig of Fresh Rosemary, finely chopped
A Sprig of Fresh Sage, finely chopped
A Sprig of Fresh Flat Leaf Parsley, finely chopped
Optional: 10g Black Olives, roughly chopped
First, place all the ingredients in a bowl in the order as it is written in the ingredients list. When you place the meat in the bowl, spread the meat out as much as you can. This allows the ingredients to mix through properly.
Once all the ingredients have been added, knead the meat mixture for five minutes.
Roll the meat into meatballs (roughly 1 inch diameter) and cook in a pan (no oil is necessary here as the lamb will be fatty enough), under a grill on a medium heat, or in an oven for 20 minutes at 200°C.
Once cooked, serve with anything you fancy, but we recommend the Tomato & Basil Sauce.
Place the meatballs in the sauce and cook for a further 15 minutes to allow the meatballs to stew a little.
Nutrition per serving
Calories 363, Carbs (net) 1.4 grams, Protein 23.2 grams, Fat 27.5 grams