Greek Feta Meatballs
Lamb, eggs, and feta make these meatballs a satisfying source of protein, while fresh herbs add aroma and a little fiber. Baking keeps them juicy without flour or bread.
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Inventory: Blender
1 kg 52 gram
Servings: 3 (1 serving ≈ 252 gram)
Digestion time: 4 hour
Complete protein: ✔
Finely chop the onion (60 g) and parsley (10 g).
Mix lamb (400 g), eggs (100 g), onion, parsley, brânză feta (160 g), almond flour (20 g), dried garlic (1 g), coriander (cilantro seeds) (1 g), table salt (2 g), and black pepper (1 g).
Shape 6 meatballs and place them on a baking tray.
Bake at 180 °C for about 20 minutes. Serve with existing yogurt herb sauce.
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