- 350–400 g organic ground lamb
- a little finely diced pork fat, if needed
- 1 shallot, finely chopped
- 1 tsp dried garlic
- 1 egg
- 2 tbsp nutritional yeast
- 1 tsp psyllium
- 1 tbsp almond flour (or 1 tbsp wheat flour)
- 15–20 parsley stems, very finely chopped
- salt to taste
- 1/3 tsp ground cumin
- 3 tbsp apple cider vinegar
- 100 ml tomato passata
- olive oil, for drizzling
In a large bowl, combine the lamb, pork fat (if using), shallot, dried garlic, egg, nutritional yeast, psyllium, flour, parsley, salt, cumin, and apple cider vinegar until uniform. With damp hands, shape small meatballs and place them in a baking dish. Pour over the passata, drizzle lightly with olive oil, and sprinkle a little more nutritional yeast on top. Bake for 30 minutes in an oven preheated to 190°C (375°F).
In a large bowl, combine the lamb, pork fat (if using), shallot, dried garlic, egg, nutritional yeast, psyllium, flour, parsley, salt, cumin, and apple cider vinegar until uniform. With damp hands, shape small meatballs and place them in a baking dish. Pour over the passata, drizzle lightly with olive oil, and sprinkle a little more nutritional yeast on top. Bake for 30 minutes in an oven preheated to 190°C (375°F).
