Feel great, be healthy


Meatballs with Greek Yoghurt Dipping Sauce and Pureed Vegetables




  • 2 tsp of olive oil
  • 1 small onion, diced
  • 600 g lamb mince
  • ¼ cup of fresh parsley, chopped
  • 1 cup of mozzarella cheese, grated
  • 1 egg, lightly whisked
  • 2 tsp of ground cumin
  •   Cracked salt and pepper to taste
  •   Assortment of steamed vegetables (e.g. peas, zucchini, broccoli, cabbage, tomato), pureed or grated
  •   Unsweetened Greek yoghurt, to serve


  1. Heat 1 teaspoon of olive oil in a pan, cook onion until it is brown and softened. Set aside to cool.
  2. In a large bowl, mix together mince, onion, parsley, cheese, egg, cumin, salt and pepper.
  3. On a clean plate, mould the mince mixture into meatballs about the size of a golf ball.
  4. Heat 2 teaspoons of olive oil in a large pan and cook meatballs evenly for 5 to 6 minutes or until cooked through.
  5. Add steamed assorted vegetables into a blender and puree.
  6. Serve a palm-sized portion of meatballs (generally 3 to 4) with the equivalent of 3 handfuls of pureed, recommended vegetables and a spoonful of Greek yoghurt as a tasty dipping sauce.

Optional: For fussy eaters, vegetables from the recommended food list (e.g. broccoli, cabbage, Brussels sprouts) can be grated and added into the meatballs mixture.

Either I will find a way, or I will make one Philip Sidney