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Lamb Meatballs With Tahini-Yoghurt-Harissa Swirl

 
One serving costs about $9.08 One serving costs about $9.08 One serving costs about $9.08

$9.08 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 gluten-free,healthy,gluten free lunch,main course,main dish,dinner
spoonacular Score:88%

Spoonacular Score: 88%

 

Lamb Meatballs With Tahini-Yoghurt-Harissa Swirl is a gluten free and ketogenic main course. One portion of this dish contains around 93g of protein, 174g of fat, and a total of 2102 calories. This recipe serves 1. For $9.08 per serving, this recipe covers 59% of your daily requirements of vitamins and minerals. 1 person has tried and liked this recipe. Head to the store and pick up yoghurt, cumin powder, tahini, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes roughly roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 88%, which is spectacular. If you like this recipe, take a look at these similar recipes: Moroccan lamb meatballs with harissa & couscous, Eggplant With Tahini-yoghurt Dressing, and Grilled Chicken & Guacamole Taco with Garlic-Yoghurt-Tahini Sauce.

Ingredients

Servings:
1.1 lb
1.1 lb lamb mince
lamb mince
1 tsp
1 tsp garlic paste
garlic paste
1 handful
1 handful fresh mint leaves
fresh mint leaves
1 tsp
1 tsp paprika
paprika
1 tsp
1 tsp cumin powder
cumin powder
2 Tbsps
2 Tbsps instant potatoes
instant potatoes
1
1  lemon (juice)
lemon (juice)
some
some Salt & Pepper
Salt & Pepper
some
some olive oil
olive oil
12
12  sticks celery
sticks celery
2 Tbsps
2 Tbsps yoghurt
yoghurt
1.5 Tbsps
1.5 Tbsps tahini
tahini
2 Tbsps
2 Tbsps olive oil
olive oil
1 pinch
1 pinch salt
salt
some
some pepper
pepper
2 Tbsps
2 Tbsps chilli
chilli
0.5 tsps
0.5 tsps cumin powder
cumin powder
0.5 tsps
0.5 tsps coriander powder
coriander powder
0.5
0.5  garlic clove
garlic clove
some
some water
water
1.1 lb lamb mince
1.1 lb
lamb mince
1 tsp garlic paste
1 tsp
garlic paste
1 handful fresh mint leaves
1 handful
fresh mint leaves
1 tsp paprika
1 tsp
paprika
1 tsp cumin powder
1 tsp
cumin powder
2 Tbsps instant potatoes
2 Tbsps
instant potatoes
1  lemon (juice)
1
lemon (juice)
some Salt & Pepper
some
Salt & Pepper
some olive oil
some
olive oil
12  sticks celery
12
sticks celery
2 Tbsps yoghurt
2 Tbsps
yoghurt
1.5 Tbsps tahini
1.5 Tbsps
tahini
2 Tbsps olive oil
2 Tbsps
olive oil
1 pinch salt
1 pinch
salt
some pepper
some
pepper
2 Tbsps chilli
2 Tbsps
chilli
0.5 tsps cumin powder
0.5 tsps
cumin powder
0.5 tsps coriander powder
0.5 tsps
coriander powder
0.5  garlic clove
0.5
garlic clove
some water
some
water

Equipment

broiler
broiler
skewers
skewers
grill
grill
bowl
bowl
frying pan
frying pan
pot
pot
broiler
broiler
skewers
skewers
grill
grill
bowl
bowl
frying pan
frying pan
pot
pot


Instructions

Combine lamb mince,1 tsp of garlic paste, mint, paprika,1 tsp cumin powder, instant mash potatoes, lemon juice, salt, pepper and olive oil into a bowl, mix well. Knead the mince mixture until pliable and form about tablespoons full of mixture into balls. Then skewer 3 meatballs onto the satay sticks if you like. You can either pan fry the meatballs or you can grill them under a broiler for about 8-10 minutes each side. For tahini-yoghurt - Combine to mix yoghurt, tahini, olive oil, salt and pepper. Add some water to achieve your desired consistency. Set aside. For cheat harissa - Add chilli, cumin & coriander powder, garlic and some olive oil into a small pot and let them simmer on low heat. Set aside Dot some of the chilli paste on top of the yoghurt mixture

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.08
Ingredient
500 grams lamb mince
1 teaspoon garlic paste
1 handful fresh mint leaves
1 teaspoon paprika
1 teaspoon cumin powder
2 tablespoons instant potatoes
1 lemon (juice)
some olive oil
12 sticks celery
2 tablespoons yoghurt
1.5 tablespoons tahini
2 tablespoons olive oil
2 tablespoons chilli
½ teaspoons cumin powder
½ teaspoons coriander powder
½ garlic clove
Price
$6.66
$0.14
$0.09
$0.10
$0.13
$0.12
$0.20
$0.17
$0.18
$0.27
$0.27
$0.33
$0.27
$0.07
$0.06
$0.03
$9.08

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Yogurt is a good source of probiotics, "good" bacteria that contribute to intestinal health and can improve digestion. Look at the label on your yogurt and make sure it says it contains "live and active cultures."

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • If you find meat (especially grassfed and/or organic meat!) on sale, stock up and freeze it. Ground meat will stay good 3-4 months, while steaks, chops, etc., will be fine for at least 4 months.

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • Make sure you cook ground meat thoroughly. Grinding meat creates a lot of surface area that bacteria can grow on, so eating undercooked ground meat poses a real health risk.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
2102 Calories
93g Protein
173g Total Fat
42g Carbs
100% Health Score
Limit These
Calories
2102
105%

Fat
173g
267%

  Saturated Fat
59g
372%

Carbohydrates
42g
14%

  Sugar
6g
7%

Cholesterol
370mg
123%

Sodium
648mg
28%

Get Enough Of These
Protein
93g
186%

Vitamin B12
11µg
195%

Vitamin B3
33mg
170%

Selenium
108µg
155%

Zinc
19mg
127%

Phosphorus
1112mg
111%

Vitamin C
85mg
103%

Vitamin B1
1mg
86%

Vitamin B2
1mg
75%

Iron
12mg
70%

Vitamin K
66µg
63%

Vitamin B6
1mg
63%

Potassium
2014mg
58%

Copper
1mg
55%

Vitamin E
8mg
54%

Magnesium
190mg
48%

Vitamin B5
4mg
43%

Folate
164µg
41%

Vitamin A
1755IU
35%

Manganese
0.57mg
29%

Calcium
262mg
26%

Fiber
6g
25%

Vitamin D
0.54µg
4%

covered percent of daily need

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