Gluten Free · Main Meals · Recipes · Snacks · Starters

Lamb Meatballs with Beetroot Sauce 

Lamb Meatballs with Beetroot Sauce 

Lamb & beetroot go together like Bert & Ernie, in my opinion. The sweetness of the beetroot complements the lamb beautifully. The sauce turns a standard meatball dinner into something a little bit more special.  The dish is super simple to make and can be on the table in less than 30 minutes. Serve it along side some greens, a nice salad or some quinoa if you aren’t watching the carbs. 

Equipment required 

1 large fry pan 

1 blender or processor 

Large mixing bowl

Shopping list serves 4 people as a small meal or 2-3 as a main 

For the meatballs

400g lamb mince 

1/2 a large onion 

2 cloves of garlic

1 tbsp tapioca flour 

1 tsp of ground coriander and cumin 

1/2 tsp of ground all spice 

Generous amount of salt and pepper 

Small drizzle of oil of choice, I used rapeseed

Small bunch of coriander & parsley (optional to garnish) 

Sprinkle of seed mix (optional to garnish)

For the sauce 

250g of cooked beetroot 

2 tbsp natural yoghurt

1 tbsp mayonnaise 

1 tsp Dijon mustard 

Salt to taste 

Method to the madness 

Dice the onion and crush the garlic, heat the pan to a medium heat and fry it off with a small amount of oil until softened, take the pan off the heat 

In the mixing bowl add the lamb, cooked onion and garlic, spices, seasoning and tapioca flour. Mix until well combined 

Shape the mixture into balls, you should have about 12 balls 

Place the pan back on a medium heat and cook the meatballs, turning them occasionally to ensure they cook evenly 

Meanwhile blitz together your ingredients for the sauce, taste for seasoning 

Once the meatballs are cooked through, should take about 15-20 minutes serve them on top of the beetroot sauce 

Top with fresh coriander & parsley and a seed sprinkle 



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