LAMB MEATBALLS

Ingredients

• Ground lamb

  raw

  150g

• Greek yogurt

  plain, nonfat

  8g

• Sea salt

  fine crystals

  ⅛ tsp or 0.5g

• Black pepper

  ground

  1 dash or 0.1g

• Onion powder

  ¼ tsp or 0.6g

• Cumin seed

  ¼ tsp, ground or 0.8g

• Cilantro

  Melissa’s

  2g

• Olive oil

  ½ tbsp or 7g

Directions

1. In a medium bowl, mix together all the ingredients except for the oil.
2. Using a 1.5-tablespoon cookie scoop, scoop out even portions of the mixture into a plate.
3. With wet hands for easier handling, shape each portion into a round meatball.
4. Heat the olive oil in a very large (14-inch) lidded skillet over medium-high heat until the oil shimmers and becomes fragrant, about 2 minutes.
5. Add the meatballs in a single layer and cook, turning frequently, until golden brown, 5 minutes. If oil becomes too hot, lower the heat to medium.
6. Add ¼ cup of water to the bottom of the skillet. Cover with the lid and cook the meatballs until they are cooked through, about 2-3 more minutes.
7. Remove the meatballs from the skillet to a serving plate using a slotted spoon. Serve immediately.