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Lamb Tofu Meatballs

Italian Lamb Tofu Meatballs

Chef Dawn Ludwig
Lamb Meatballs with a plant-based twist. I like adding more plant-based options to our daily meals, but sometimes the family just wants some meat. So, I did a bit of both today.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Meat
Cuisine American, Italian
Servings 6 servings

Ingredients
  

  • 1 lb ground lamb
  • ½ lb firm tofu, pressed gently with an absorbent towel, then crumbled
  • ½ tsp salt
  • 1 tsp each: fennel seeds, oregano, basil, paprika, garlic powder, onion powder
  • 1 egg
  • 1-2 tsp oil, for frying

Instructions
 

  • Mash all ingredients together until well combined.
  • Heat 1-2 teaspoons oil on low heat in a skillet with a lid.
  • Form the mixture into balls.
  • Arrange in the skillet, cover, and cook on medium heat until done on one side (about 8 minutes).
  • Turn, and cook on the other side until done. (About 8 minutes).
  • Remove meatballs to a plate.
  • Reduce remaining liquid, uncovered, stirring regularly until it is a thick sauce.
  • Pour the sauce over the meatballs and serve.

Notes

Nutrition (Per Serving)

Fat: 19g
Protein: 18g
Carbohydrates: 1g
Calories: 240
Full Meal

Nutrition (Full Meal)

Serve one serving meatballs inside two Socca Wraps, stuffed with 1 portion Cauliflower Couscous (Always Delicious pg. 211), 1/2 tomato (chopped), 1/3 cup roasted chickpeas, and a tablespoon of Tzatziki (Always Delicious pg. 304)
Fat: 53%
Protein: 22%
Carbohydrates: 25%
Calories: 630
Keyword Meat