Photo: Emiliano Vittoriosi
Estimated Nutrition (whole recipe, rough)
854
Calories
45g
Protein
28g
Fat
102g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Lavender | not in our table | 0 |
| Coriander | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 lb ground lamb
- 1 egg
- 1/2 soft breadcrumbs
- 1 tsp dried lavender buds, crushed
- 1/2 tsp each garlic powder, black pepper, and oregano
- 1/4 tsp each cinnamon, coriander, and cayenne
- 2 tbsp lavender jelly
- =
Directions
1
Lightly mix together all ingredients except jelly. Form into balls about the size of walnuts. In a cast iron or non-stick skillet, brown meatballs on all sides over medium heat. When meatballs are done, add lavender jelly to skillet. Stir gently to thoroughly glazed the meatballs. Serve with rice pilaf and a green salad.
Recipe sourced from
fandom