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.

The secret of getting ahead is getting started Mark Twain