Month: April 2014

Lamb Meatballs with Dill Dip

lambdinner

 

It’s about time I post this recipe. I must have made these meatballs about 4 times in the past month alone.  My sister made these Aromatic Lamb Meatballs by Nigella Lawson while I was visiting her one day and they were the bomb. So, of course, I decided to change up the recipe and make my own Paleo version with an optional side of dairy goodness. This whole meal pictured above took me about 1 hour and 15 minutes to make, veggies, dip, and all included. If it was just the dip and meatballs it would have taken me under an hour. I served it with cooked frozen spinach (quick and cheap) mixed with grass-fed butter, s&p. And asparagus that was on sale at Weis, rubbed in oil, granulated garlic, s&p, then broiled on high for 8-10 minutes.

Switching gears here, I’m going to share a short, sweet, and random story. I recently went to one of my best friends birthday dinners and one of the ladies in the dinner group told me she’s a fan of my food blog and asked about how I got into the Paleo diet, how I got into cooking, and so on. Let me just say, I LOVE when anyone asks me this. I will save the whole story of how I started the Paleo diet for another post. But I must say, instances like this remind me of why I started this blog and why I’m sharing my recipes. So, this is a big thank you to that person. It’s a great motivation to keep posting and keep up with this blog. Thank you! 🙂

 

Ingredients:

Makes about 15-17, 1.5 inch meatballs

1lb ground lamb

1/4 cup finely diced yellow onion

3 tablespoons almond flour (optional)

1/2 teaspoon ground cinnamon

1 teaspoon ground cumin

1 teaspoon ground allspice

1 teaspoon salt

1 egg

 

Yogurt Dip:

2% or whole Fage Greek Yogurt-Whole is best

lemon juice

fresh dill, chopped

Granulated garlic

salt & pepper

*all of these ingredients don’t have measurements because I taste as I add them until I get the right balance. I advise starting by adding 1/2 teaspoon of s&p and garlic, 1 teaspoon of lemon juice, 1 tablespoon of chopped dill. Then taste and add more of each as you feel it needs. Taste as you go, only add a little at a time. I have extra pics below to give a better idea of what the final dip looked like.

 

Directions:

1. Preheat oven to 350 degrees. Line a baking sheet with foil. Combine all meatball ingredients in a bowl. Mix well. Form mixture into 1.5 inch balls (about the size of golf balls) The mixture will be pretty sticky.

2. Bake meatballs for 25-28 minutes, or until no longer pink in the middle.

3. While the meatballs cook, make your dip. Grab your container of Fage (I had a medium size tub, refer to pics below) and mix it up with a spoon until smooth. Add salt, pepper, garlic, lemon juice, and chopped dill. Mix well, taste, add whatever you think it needs. Only add a little at a time.

photo 3 photo 1photo 4 photo 5

4. Serve with the dip and some broiled veggies or chopped spinach and enjoy!