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 mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Meat
Cuisine American, Italian
- 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
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.
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