Oregano Lamb Meatballs with Quinoa Salad
- 400 g Lamb Mince
- 2½ cup Cooked Quinoa
- 1 whole Egg
- ½ whole Onion
- 4 clove Garlic
- 1 tsp Oregano
- 1 can Chopped Tomato
- 1 cup Spinach
- 1 cup Cherry Tomatoes
- 1 small Cucumber
- 1 small Capsicum
- ½ whole Lemon
- 1 serve Salt and Pepper
- 1 serve Basil Leaves
- 1 tsp Thyme
Mince garlic and finely dice onion, oregano and thyme.
Place half the garlic, all of the onion, herbs, lamb mince and egg in a bowl and mix well with hands. Season with a little salt and pepper and mix again.
Roll into tablespoon size balls.
Spray a little olive oil in a frypan and place over medium heat.
Add meatballs when the pan is hot and cook until brown all over.
Remove meatballs from the pan and place to the side.
Add remainder of garlic to the pan and cook for 1 minute. Pour chopped tomatoes into the pan and cooked for 3 minutes.
Add meatballs back to the pan along with chopped basil leaves and cook for 6-8 minutes or until no longer pink in the middle.
Cook quinoa as per packet instructions.
Make a simple side salad with quinoa, spinach, cherry tomatoes, cucumber and capsicum. Squeeze lemon juice over the top.
Serve meatballs with lemon quinoa side salad.
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