Lamb meatballs with Greek salad and minted yogurt

Kidney Kitchen - Lamb meatballs with Greek salad - Finished

Prep time: 30 mins
Cook: 15 mins
Serves: 6

This delicious Greek inspired meal can be adapted depending on your protein needs.

Nutrition

	Low phosphate
	Low potassium
	Low protein
	Low salt
38.5g	Carbohydrate
501.0Kcal	Energy
	Low fat
£0.00	Price Per Portion

	Low phosphate		Low protein
	Low potassium		Low salt
38.5g	Carbohydrate	501.0Kcal	Energy
	Low fat	£0.00	Price Per Portion

Nutrition values are calculated per serving
Kidney diet guidelines vary for each individual
Consult your dietitian or doctor for the specific diet that is right for you

Chef Paul Ripley

These tasty lamb meatballs served with a fresh Greek salad and a tasty minted yogurt, perfect for an easy mid-week meal.

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Ingredients

Meatballs

450g minced lamb

1 teaspoon cumin

1 teaspoon ground coriander

3 cardamom pods

4 garlic cloves

1 small egg

2 tablespoons olive oil

Pinch of black pepper

6 pittas

Yoghurt

250g Greek yoghurt

1 tablespoon fresh mint

2-3 tablespoons lemon juice

Pinch of black pepper

Salad

225g mixed green leaves

1 small red onion

½ fresh cucumber

15g fresh dill

3 tablespoons olive oil

1 teaspoon fresh lemon juice

1 tablespoon fresh parsley

Pinch of black pepper

Method

Lamb meatballs with Greek salad and minted yogurt

Pre heat the oven to 180C/gas mark 4. Split and extract the seeds from the cardamom then mix with the mince, other spices, egg and garlic in a bowl. With slightly wet hands, roll the mixture into small balls, about 2cm in diameter. This amount should make between 25-30 meatballs.

Heat the olive oil in a frying pan, add the meatballs and toss over a high heat for 5 minutes to brown. Place in a roasting tin and finish cooking in the oven for 10 minutes. To check they are cooked, split one meatball open to check inside. If it is not, return the meatballs to the hot oven until fully cooked.

Place the mixed green leaves in a bowl with the chopped dill, chunks of cucumber and finely diced onion. For the dressing, mix the olive oil, lemon juice, chopped parsley and season with the black pepper in a small bowl. Drizzle over the salad.

For the yogurt mix the Greek yogurt, finely chopped mint, lemon juice and pepper. Serve drizzled over the meatballs with salad and pitta bread on the side.

Food Facts

Carbohydrate

The pitta bread is the main source of carbohydrate in this meal. This is based on a 60g per portion of white pitta bread which is 31.8g carbohydrate. The carbohydrate values have been provided for those who have trained in insulin adjustment.

Phosphate / potassium

Lamb does contain phosphate but the portion used in this recipe keeps the overall phosphate content low. If you have been prescribed a phosphate binder ensure you take them with this dish. Salad leaves can be high in potassium but when served in this portion and with bread, couscous or rice, it is a low potassium dish.

Protein

This recipe can be adjusted for a high or low protein diet depending on how many meatballs you serve. This recipe has been analysed for a high protein diet, serving four-six meatballs each. If you have been advised to reduce your protein intake, serve three-four meatballs.

Gluten free

Serve with a gluten free pitta bread, rice or couscous

Healthier option

Frozen lamb, turkey or pork mince could be used as an alternative to the fresh lamb to reduce the cost. If fresh herbs are not available you can use a teaspoon of dried herbs to replace the mint, dill or parsley.

Storage

Cool then refrigerate and consume within two days. If freezing place in a sealed container. Defrost and reheat thoroughly until piping hot.

Tips

For an extra wow factor, serve your meatballs on skewers and cut the pittas into triangles.