Herb-Seasoned Lamb Meatballs with Plantain and Roasted Broccoli
Savory ground lamb meatballs baked until golden, served with sweet cooked plantain and roasted broccoli. A Mediterranean-inspired dinner that completes the day's protein rotation.
Herb-Seasoned Lamb Meatballs with Plantain and Roasted Broccoli is a dinner recipe ready in about 35 minutes. Each serving has approximately 750 kcal, 48g protein, 73g carbs, 32g fat. It fits a high-protein diet.
Preheat oven to 190°C (375°F).
Form the ground lamb into 12-16 meatballs, season lightly with salt and pepper.
Place meatballs on a parchment-lined baking sheet and bake for 12-15 minutes until cooked through.
Meanwhile, peel and slice the plantain into 1 cm thick rounds.
Pan-fry the plantain slices in ghee over medium heat for 3-4 minutes per side until golden and caramelized.
Toss the broccoli florets with a small amount of ghee, salt, and pepper.
Roast broccoli on a separate tray at 190°C for 12-15 minutes until tender and lightly charred.
Plate the meatballs alongside the plantain and roasted broccoli.
Protein Pancakes with Greek Yogurt and Berries
Protein-Packed Quinoa Bowl
Protein Pancakes with Berries and Greek Yogurt
Oatmeal with Berries and Almonds
Greek Yogurt Parfait with Berries and Granola
