1 tablespoon olive oil
1 clove garlic, minced
1 jalapeño, seeded and minced
1 large shallot, minced
1 pound ground lamb
4 ounces salt pork, ground or finely minced
Zest of 1 orange
2 tablespoons chopped mint
Freshly ground black pepper
Greek yogurt for dipping
Heat a small pan over medium heat and add oil, garlic, jalapeño and shallot, Cook for 1 minute. Let it cool.
Crumble lamb into a large bowl. Evenly scatter salt pork, orange zest and mint over lamb, and season with pepper. Sprinkle the cooled garlic mixture over lamb.
Gently mix until just combined, then form into 1¼-inch balls and transfer to a plate or sheet pan.
Heat a large cast iron pan over medium to medium high heat. Brown meatballs (don’t put too many meatballs at one time) on all sides until cooked through, 8 to 10 minutes.
Serve warm with toothpicks or skewers with plain yogurt.
Makes about 20 meatballs (1 cup yogurt per 20 meatballs = .43 carbs per meatball).
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