4 Serves
86 Mins
Finely chop the onion and garlic using a chef's knife on a cutting board.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin E
1 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
35 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
203 mg / 1,250 mgPotassium
338 mg / 4,700 mgSodium
359 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
22 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
88 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a large mixing bowl, combine the ground lamb, chopped onion, garlic, and fresh spinach. Season the mixture with salt and black pepper, then shape into uniform meatballs.
Heat olive oil in a large frying pan over medium heat. Add the meatballs and brown them on all sides until cooked through.
Adjust seasoning with additional salt and pepper if desired, then serve the meatballs hot.
25
g95
g20
g
Yemeni
