Lamb Meatballs with Cashew Tzakziki and Greens




This dish will be a crowd pleasure for sure, offering a yummy dairy free alternative to the traditional, dairy yogurt tzatziki. Paired with juicy lamb meatballs and histamine degrading sprouts and greens, and what we have is a winning and highly nutritious dish.



Health benefits:


Pea shoots are the lifesavers of the plant world. Not only are pea shoots highly alkalizing and rich in histamine-lowering vitamin C, they’re a super source of a potent anti- histamine enzyme called diamine oxidase, also referred to as DAO. DAO plays a starring role in alleviating allergic reactions, anaphylaxis and histamine intolerance.

Mung bean sprouts are like little alkalizing bombs as they are one of the few strongly alkalizing foods you can add to your meals to create acid–alkaline balance. Mung bean sprouts are a natural source of DAO. When mung beans are sprouted, the levels of vitamin C, DAO and quercetin dramatically increase. All have a histamine-lowering effect within the body and they help to reduce inflammation in the gastrointestinal tract.


NOTES

If you are following the FID program (Food Intolerance Diagnosis Program), sub the cashew tzatziki for sesame free hummus, and for the greens you can use iceberg lettuce, shallots and mung bean sprouts.

Serves: 2 -3 people, depending on appetite

Prep time: 45 minutes

Cooking time: 10 minutes


Ingredients:

For the Lamb Meatballs

500 grams of good quality, grass fed lamb mince

2 cloves fresh Garlic, or garlic powder

¼ cup of 'oatmeal crumbs' (lightly whiz oats in a blender to form a course meal)

¾ teaspoon good quality salt such as Celtic sea salt

4 tablespoons of oat milk (or other dairy free milk of choice)

Optional - 1 teaspoon of chopped chives


For the Cashew Tzatziki

1 cup of cashews

½ cup of water

¼- ½ tsp citric acid or ascorbic acid

¾ teaspoons of salt

1 cucumber, peeled and finely grated - this is best grated into a bowl or plate that captures the juice from the cucumber. This juice can then be poured in at the end depending on taste and the consistency you prefer.

2-3 teaspoons of finely minced garlic


For the Greens

4 cups full of assorted greens and sprouts of choice.

We have used

Mixed lettuce

Pea shoots

Mung bean sprouts

Shallots

additional slices of cucumber


We love this dish served with the gluten free or oat leek wraps, or this would also be great with baked sweet potato, or spelt cous cous.


Method:


For the Cashew Tzatziki

If you do not have a pre made batch of cashew cream, start on this first.


Use pre soaked cashews or quick method 20 minutes in boiling water.

NOTE: we used a little less water then the original cashew cream recipe, as the cucumber water replaces the extra water originally used in the cashew cream recipe. However if you already have a batch, this is still suitable, just use less cucumber water, or a slightly runnier tzatziki is just as yummy.


In a blender, add soaked cashews, ½ cup of water, citric acid/ascorbic acid, salt and garlic.


Pour into a bowl, stir in the grated cucumber, then taste and adjust to suit with additional cucumber water, salt, garlic and acid. Set aside.


For the Lamb Meatballs


Pre oven to 175 deg C (350 deg F)


Place the lamb mince, along with the garlic, oat crumbs, salt, oat milk and chopped chives (if using) into a bowl and combine everything with your hands.

Once combined, use a tablespoon to scoop the mixture, roll into meatballs and place side by side in a roasting tray. Cover the meatballs with a drizzle of water and oil of your choice (oil can be omitted if you wish), and place in a preheated oven for about 1o -15 minutes, or until juicy and cooked through.


For the Greens

Whilst the meatballs are cooking, you can prepare the greens. About 4 full cups of assorted greens of your choice, or use the assorted greens we have suggested above. Chop the lettuce finely, chop the shallots, rinse the mung beans sprouts and place into a salad serving bowl.



Once the meatballs are cooked, remove from the oven, serve alongside the salad and tzatziki. We love this recipe filled into our gluten free or oat leek wraps. However, you could also serve alongside spelt couscous or roasted sweet potato.


Enjoy xx