3 tbsp(s)
2 pound(s)
1 Tbsp.
4 clove(s)
1 Tbsp
3 Tbsp(s)
2 tsp(s)
1 Tbsp
2 Tbsp(s)
3 tbsp(s)
908 g
12 g
4 g
12 g
Preheat oven to 375 F. Grease a cookie sheet.
In a medium bowl, gently combine the ground lamb, sea salt, oregano, rosemary, half the minced garlic and half the olive oil.
Scoop lamb mixture and form golfball-sized meatballs, placing on the cookie sheet.
Drizzle with remaining oil and transfer to the oven.
Bake for 15-17 minutes.
While meatballs bake, make the crema. In a small bowl, whisk together the coconut cream, remaining minced garlic, and lemon juice. Stir in the chopped cilantro. Season with sea salt, if desired.
Serve meatballs with cilantro crema.
0 Servings Fruits / 0 Servings Vegetables
Calories: 387.6
Omega-6 / Omega-3 ratio: 4 : 1
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