Slow Cooker Lamb Beet Meatballs

Name: Slow Cooker Lamb Beet Meatballs
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 2 servings
Ingredients: 14oz of ground lamb; 3 Tablespoons of olive oil; 1 medium onion, sliced; 12 white button mushrooms, quartered; 1 carrot, peeled and finely diced; 2 beets, peeled and finely diced; 2 Tablespoons of red wine vinegar; A few sprigs thyme; 2 rosemary sprigs; 1 cup of beef broth; Salt to taste; Parsley, chopped to garnish

“You can never have too many main course recipes, so give Slow Cooker Lamb Beet Meatballs a try. One serving contains 856 calories, 40g of protein, and 68g of fat. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $4.8 per serving. 1 person has made this recipe and would make it again. This recipe from Foodista requires ground lamb, salt, thyme, and beef broth. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is super. Similar recipes are Beet Stew with Lamb Meatballs, Lamb, Beet, and Cracked Wheat Meatballs with Cucumber Yogurt Sauce, and Slow Cooker Meatballs.”

total: 3 h 30 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Ground lamb14 oz
Olive oil3 tbsp
Onionmedium, sliced1 medium
Button mushroomsquartered12
Carrotpeeled and finely diced1
Beetspeeled and finely diced2
Red wine vinegar2 tbsp
Thyme3 sprig
Rosemary sprigs2
Beef broth1 cup
Salt2 servings
Parsleychopped to garnish2 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

6 steps · 3 h 30 min

1
Season the ground lamb with salt and form into small 1oz balls.
2
Heat half the olive oil and fry meatballs until browned all over.
3
Remove from pan and set aside.In the same pan, heat the remaining olive oil and add the onion, mushrooms, carrot, and beetroot. Cook until caramelized and softened.

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