Ingredients
- 14oz of ground lamb (392 g)
- 2 Tablespoons of olive oil (30 ml)
- 1 medium onion (110 g), sliced
- 12 white button mushrooms (120 g), quartered
- 1/2 can of diced tomatoes (200 g)
- A few sprigs of thyme
- 2 sprigs of rosemary
- 3/4 cup of beef broth (180 ml)
- Salt and pepper to taste
- Cauliflower mash, to serve
Instructions
- Season lamb with salt and pepper and roll into balls.
- Add half the olive oil to a pan. Once heated, fry meatballs until brown. Set meatballs aside.
- Add the remaining olive oil to the same pan and cook the onion and mushrooms until soft and caramelized.
- Transfer the meatballs and vegetables to the crockpot. Pour in tomatoes, herbs, and broth. Cover and cook for 3 hours.
- Garnish with thyme leaves and serve on cauliflower mash.
Notes
All nutritional data are estimated and based on per serving amounts.
Net Carbs: 6 g
Nutrition
- Calories: 441
- Sugar: 4 g
- Fat: 35 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 24 g