Serves 4 l Prep time: 30min
2lbs ground lamb as a change-up!
1 large egg
1 TBSP garlic powder
1/2 cup feta cheese
½ TBSP salt
2 TBSP chopped parsley
1 bag of pork rinds (1-1 1/4 cup pork dust)
Does this recipe look familiar? It should - it’s the exotic first cousin to your bun-less burgers. Same instructions too – just toss it all in a big bowl and use your (clean) hands to get in there and make sure it’s all really well combined. Then, roll into medium size balls. The meatballs can either be baked (about 20 minutes at 350F) or you can cook them up in a skillet until browned all over and then bake for a further 10 minutes.
Tahini Dipping Sauce
This is a favorite in our family. It goes great with everything – use it to dress up a platter of hors d’oeuvres, as a dipping sauce for meatballs or Moroccan spiced chicken kebabs. Super versatile, it’s lower in carbs than traditional marinara sauce. So simply…enjoy!
1 16oz jar roasted red peppers (no sugar added)
1.5 cups toasted walnuts ¼ cup tahini (sesame seed paste)
1 TBSP apple cider vinegar
2 tsp SweetLikeSugar
1 tsp cumin
¼ tsp cayenne
½ tsp pepper
*Optional: 1/3 cup pitted Kalamata olives
Blitz all together in the food processor. Voila!