Every Friday for six weeks I am sharing with you a recipe from my new book, The Skinny Gut Diet. If you have tried it all, but you still can’t lose weight, then this book is for you. You are not entirely to blame for your extra pounds. As it turns out, the bacteria in your gut play a major role in whether or not you will lose weight—and keep it off—for good.
These delicious meatballs make a delicious snack, appetizer, or, when paired with a side salad, a nice lunch. Prepare them ahead of time so that you can heat them up them whenever you need to quell your appetite. These meatballs have only 0.6 teaspoons of sugar (that includes sugar that breaks down from starchy carbohydrates), as calculated using my sugar tracker calculation:
0.6 teaspoons of sugar
55 minutes to prepare and cook
Serves 6
1 white onion, quartered
¼ cup fresh dill sprigs
¼ cup fresh mint leaves
2 garlic cloves
½ cup grated zucchini
1 pound ground lamb
1 large egg, beaten
¼ cup crumbled feta cheese
¼ teaspoon freshly ground black pepper
2 tablespoons water or milk
- Preheat the oven to 375°F. Place the onion, dill, mint, and garlic in a food processor and pulse 8 to 12 times, until chopped and well mixed. Add the zucchini and pulse 2 or 3 times more to combine. Transfer the mixture to a large bowl.
- Add the lamb, egg, cheese, and pepper and mix with your hands until well combined. Wet your hands with water or milk and form the mixture into balls slightly larger than a gold ball.
- Heat a large skillet over medium-high heat. Brown the meatballs for 5 minutes all around, then place on an ovenproof dish or pan. Place in the oven on the center rack and bake for about 30 minutes.