Total Time: +/-
For the Meatballs
500g ground lamb
¾ cup parsley, roughly chopped
¼ cup mint leaves, roughly chopped
2 Tbsp oregano, roughly chopped
3 garlic cloves, minced
¼ tsp crushed red pepper flakes (optional)
1 Tbsp ground chia seeds
1 ½ Tbsp sea salt
1 Tbsp extra-virgin olive oil
For the Salad
300 grams ZZ2 fresh Romanita tomatoes
1 medium cucumber
Pinch of sea salt
½ red onion, thinly sliced
3-4 t Tbsp extra-virgin olive oil
2 Tbsp apple cider vinegar
10 mint leaves, roughly chopped
¼ cup of walnuts, roughly chopped
Preheat the oven to 180 ℃.
Prepare the meatballs by adding all the meatball ingredients in a large mixing bowl and using your hands, mix until well combined.
Roll into 12 equally sized balls. Place the meatballs on a baking dish and drizzle with a little olive oil.
Bake in the oven for about 12-15 minutes. While the meatballs are cooking, prepare the salad.
Halve the tomatoes, and peel and slice the cucumber into ¼-inch-thick rounds. Toss into a mixing bowl with the salt, red onion, mint leaves, walnuts, olive oil, and vinegar.
Divide between two plates, add the desired number of meatballs to each plate and enjoy!