Spiced Lamb Meatballs with Red Cabbage Slaw

April 7, 2013 at 8:02 pm (Recipes)

These lamb meatballs are packed full of vegetables and take only 20 minutes in the oven.  There are no added fats or oils and you don’t even need egg to bind them because there is enough natural fat in lamb mince to hold the meat together.  Serve with hummus and fresh red cabbage coleslaw, dressed in a healthy yoghurt and mustard dressing (no sugar-y, fatty mayonnaise in sight), for another vegie boost.

Recipe - Lamb Meatballs - Slaw

Ingredients (Serves 4)


  • 400g lamb mince
  • 1 carrot, grated
  • 1 zucchini, grated
  • 3 cloves garlic, finely minced
  • 1tbs dried rosemary
  • 1tbs ground cumin
  • 1/2 tbs ground turmeric
  • 1/2 tbs ground coriander seed
  • 1/2 tsp salt
  • few turns of freshly ground black pepper


  • 2 cups grated red cabbage
  • 1 carrot, grated
  • 1/2 red onion, grated
  • 3/4 cup full fat natural yoghurt
  • 1 tbs seeded dijon mustard
  • pinch of salt
  • hummus to serve

For the meatballs, combine the grated carrot and zucchini with 1tsp salt and leave to stand for a few minutes before squeezing out as much liquid as possible from the vegetables.  Add to the lamb mince mince along with the rest of the ingredients and combine well.  Cover and refrigerate for at least an hour.  Pre-heat the oven to 200C and line a baking tray with foil.  Roll the lamb mixture into 3-4cm diameter balls and arrange onto the baking tray.  Bake for 20mins or until well browned on the outside and cooked through.

For the coleslaw, whisk the yoghurt, mustard and salt with a fork until well combined.  Taste and add more mustard if you want more of a kick.  Add the yoghurt dressing to the grated vegetables.  Mix well and refrigerate until just before serving.

To serve, smear 1-2 tbs hummus onto 4 plates.  Top with meatballs and serve coleslaw on the side.


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