Lamb balls

I had a little bit of free time this afternoon so I chose to make lamb balls rather than fold washing.

These little balls are really great as they keep in the fridge for a few days or you can freeze them and defrost as required. If i don’t have any leftovers for lunch, I will just make up a bowl of salad or veggies and add a few of these balls in for some good protein.


  • 1kg diced or minced lamb. I use organic diced lamb and then break down in my Thermomix. Alternatively, just buy mince.
  • 2 tablespoons sumac
  • zest 1 lemon
  • 1/4 cup pistachios
  • 2 cloves garlic, finely chopped
  • 1 egg (lightly beaten)
  • 1 teaspoon dried chilli flakes (adjust as desired)
  • optional: 1/4 cup almond meal.


  1. Preheat oven to 180 degrees.
  2. Place pistachios in Thermomix/food processor and whizz until they are in small chunks.
  3. Combine sumac, lemon zest, garlic, chilli in a large bowl, add the processed pistachios.
  4. Add minced lamb and egg and combine. I find this is easiest to do with my hands.
  5. Once combined, roll into balls. Today, mine were the size of large golf balls.
  6. place on a baking tray, drizzle with a little coconut oil and bake for 15-20 minutes. Cooking times will vary depending on the size of your balls, so keep an eye on them!

Keep in an airtight container in the fridge or freeze in portions.

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