On the Menu: Greek Lamb Meatballs

10:13 PM

I love to experiment with new recipes and flavors, ways of cooking etc. But nothing compares to when I pull something off that I haven't done before and Seth asks.. "Are there leftovers for lunch tomorrow?", that's when I know its really good. :)

Ground meat tends to be an affordable way to try something new. You can make meatballs (my go-to) or burgers, bangers/sausages, or just cook it in your favorite sauce to top on some veggies or sweet potatoes. 

This one looks labor intensive, but once you have everything out, it took me an hour and dinner was on the table.. this was a Tuesday night. Not too shabby.. and it's Whole30 compliant! 

Greek Lamb Meatballs & Roasted Eggplant

Tahini: 

1/2 c Tahini
1/2 c water
2 tbsp roasted garlic (evoo & crushed garlic cloves 400 degrees for 20 mins)
Juice of 1 lemon
salt & pepper to taste
dash of cayenne

Blend it all and set aside 

Relish: 

Tomato, diced
Cucumber, peeled & diced
1/2 c parsley, minced
1/4 c onion, diced
2 tbsp olive oil
2 tbsp lemon juice
salt & black pepper to taste

Mix all ingredients in a medium sized bowl, set aside to let the flavors meld. 

Eggplant: 

1 eggplant = 2-3 servings
coconut oil
black pepper to taste
your favorite seasoning

Pre-heat over to 450 degrees. Cut into 1/2" thick slices, lay on cutting board with paper towels, aggressively salt and let weep about 30 mins. 

Rinse, pat dry. Place on lined baking sheet, brush with coconut oil, sprinkle with pepper and your favorite seasoning. Bake 20 mins or until edges start to brown and curl a bit. 

Meatballs: 

1.5-2lbs ground lamb
1 tsp baking soda
4 tsp warm water
2 tbsp Greek Seasoning blend
2 tbsp balsamic vinegar
2 tbsp minced garlic
1 tsp salt
1 tsp black pepper
1 tbsp lemon juice

In a measuring cup dissolve the baking soda in the water, set aside. Place the ground lamb in a large bowl and add the Greek seasoning, balsamic vinegar, minced garlic, salt & pepper and lemon juice. Add the water/baking soda mixture. Blend by hand (it's the most effective way). 

Roll into 1 1/2" meatballs. 

Heat your fat of choice, (I used a little bacon fat) over medium-high heat about 2 mins. Place the meatballs in the pan with room to roam and cook about 2 mins, until they start to brown. Using a wooden spoon or tongs, move the meatballs around, to brown all sides. Continue cooking 6-8 mins until cooked through. 

Now, create your masterpiece

Layer the eggplant, meatballs, relish and tahini for a mouth-watering flavor explosion. Enjoy! 



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