Rosemary Lamb Meatballs


Rosemary Lamb Meatballs
Serves 2 (12 Meatballs Total)

696 calories
3.1 net carbs | 50.8g fat | 54.6g protein

Ingredients:
500g 20% fat minced lamb
6 cloves of garlic, minced
20g fresh Rosemary
1 lamb or beef stock cube

Directions:
1. Take the Rosemary leaves off the stems and finely chop them. Discard the stems

2. Combine all the ingredients in a bowl and mix together well. Divide into twelve and shape into balls. Leave these in the fridge for at least 20 minutes and up to overnight (a cold ball will hold its shape better)

3. Heat some oil in a frying pan on medium-high heat. Add the meatballs to the pan and sear on all sides until golden brown. Bring down the temperature to medium/ medium low, cover the pan and let cook for 6-8 minutes.

4. Serve with a sugar free mint sauce

I adapted this recipe from one I made with @goustocooking. I made a mint sauce from simmering chopped mint leaves, white wine vinegar, Allulose, and @skinnyfoodco maple syrup. Simmered and let steep.

Served along side pan roasted brussel sprouts and bacon

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