2 lbs. ground grass-fed lamb
2 tablespoons dill weeds
1 tablespoon dried parsley
1 tablespoon ground cumin powder
1 tablespoon onion powder
1 tablespoon garlic powder
sea salt an ground pepper
2 tablespoons almond flour (optional)
If using flour, use a small amount of milk to soak or wet the flour before adding to the meat texture.
Mix well and form into large balls.
Bake at 350 degrees for 20 minutes or until the center is pink.
Serve and enjoy!
Quick and Easy Taziki:
Grass-fed A2 yogurt
Fresh diced dill (dry works well too)
Fresh whole lemon juice
Finely diced 1/2 cucumber
Sea salt to taste
1/2 head of curly parsley (finely diced)
1 garlic clove minced
Combine all ingredients into a bowl
Cover and let it sit for 1-2 hours or overnight in the fridge before serving.
Serve meatballs with veggies and taziki!