These lamb, beet, and bulgur meatballs are a great example of using meat as a supporting player rather than the star and getting more veggies and whole grains into your diet. If you can't find precooked beets, wrap 2 medium trimmed beets in parchment paper and microwave at HIGH for 2 minutes or until tender, then peel and finely chop.
1 (8-oz.) pkg. vacuum-packed cooked beets (such as Love Beets)
1/2 cup uncooked bulgur
1 teaspoon ground cumin
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper
6 ounces ground lamb
1 ounce almond flour (about 1/3 cup)
1 tablespoon olive oil
1/2 cup grated cucumber
1/2 cup reduced-fat sour cream
2 tablespoons thinly sliced fresh mint
2 tablespoons fresh lemon juice
4 cups mixed baby greens (about 4 oz.)
Added sugars 0g
Calcium 11% DV
Potassium 13% DV
How to Make It
Preheat oven to 425°F.
Place beets in a mini food processor; pulse until finely chopped. Combine beets, bulgur, cumin, 1/2 teaspoon salt, pepper, lamb, and almond flour in a bowl; divide and shape lamb mixture into 12 meatballs.
Heat oil in a large ovenproof skillet over medium-high. Add meatballs to pan; cook 4 minutes or until browned on all sides. Transfer pan to oven; bake at 425°F for 8 minutes or until cooked through.
Combine remaining 1/4 teaspoon salt, cucumber, sour cream, mint, and juice in a small bowl. Divide greens among 4 plates. Top evenly with meatballs. Serve with cucumber mixture.
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