Zucchini Noodles with Lamb Meatballs and Fresh Mint
Nutritional Information
Light zucchini noodles tossed with herb-seasoned lamb meatballs. No bread crumbs or oils — whole-food fats come from the lamb.
This recipe is originally for 3 servings. How many are you cooking for today?
- 15 7/8 ozs ground lamb
- 1 large egg (for binding)
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 3 mediums zucchini, spiralized into noodles (about 350 g)
- 1/2 oz fresh mint leaves, chopped
- To taste sea salt and black pepper
Preheat oven to 200°C (400°F). Mix ground lamb with egg, garlic, cumin, chopped mint, salt and pepper; form into small meatballs.
Place meatballs on a tray and bake 15–18 minutes until cooked through and browned. Alternatively brown briefly in a dry skillet using the lamb fat that renders.
While meatballs cook, lightly sauté zucchini noodles in a wide pan with a splash of water 1–2 minutes until just tender. Plate noodles and top with lamb meatballs and extra mint.
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