These lamb bites are infused with favourite Greek flavours.
Ingredients
- 2 slices white bread, crusts removed
- 500g lean lamb mince
- 1 brown onion, coarsely grated
- 1/4 cup chopped fresh continental parsley
- 1 egg, lightly whisked
- 2 teaspoons dried oregano leaves
- 2 teaspoons ground cumin
- Olive oil spray
Tzatziki
- 260g (1 cup) low-fat natural yoghurt
- 1/2 Lebanese cucumber, halved, seeded, finely chopped
- 1 tablespoon fresh lemon juice
Method
- Step 1To make the tzatziki, combine the yoghurt, cucumber and lemon juice in a bowl. Cover with plastic wrap and place in the fridge.
- Step 2Place the bread in a bowl. Add enough water to cover. Set aside for 5 minutes to soak. Coarsely tear the bread.
- Step 3Line a tray with non-stick baking paper. Combine bread mixture, lamb, onion, parsley, egg, oregano and cumin in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into balls. Transfer to prepared tray. Cover with plastic wrap. Place in fridge for 1 hour or overnight to chill.
- Step 4Preheat oven to 200°C. Heat a large non-stick frying pan over medium-high heat. Spray with oil. Cook half the meatballs, turning, for 5 minutes or until golden. Transfer to a large baking tray. Repeat with the remaining meatballs. Bake in oven for 8 minutes or until cooked through. Serve with the tzatziki.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
804 kj
Energy
10g
Fat Total
4g
Saturated Fat
1g
Fibre
17g
Protein
73mg
Cholesterol
117.3mg
Sodium
4g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Serves 8 as part of a mezze.
- Author: Alison Adams
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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