These lamb, beet, and bulgur meatballs are a great example of using meat as a supporting player rather than the star and getting more veggies and whole grains into your diet. If you can't find precooked beets, wrap 2 medium trimmed beets in parchment paper and microwave at HIGH for 2 minutes or until tender, then peel and finely chop.

Robin Bashinsky
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Credit: Caitlin Bensel

Recipe Summary test

20 mins
20 mins
Serves 4 (serving size: 3 meatballs, 1 cup greens, and about 1/4 cup sauce)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.

  • Place beets in a mini food processor; pulse until finely chopped. Combine beets, bulgur, cumin, 1/2 teaspoon salt, pepper, lamb, and almond flour in a bowl; divide and shape lamb mixture into 12 meatballs.

  • Heat oil in a large ovenproof skillet over medium-high. Add meatballs to pan; cook 4 minutes or until browned on all sides. Transfer pan to oven; bake at 425°F for 8 minutes or until cooked through.

  • Combine remaining 1/4 teaspoon salt, cucumber, sour cream, mint, and juice in a small bowl. Divide greens among 4 plates. Top evenly with meatballs. Serve with cucumber mixture.

Nutrition Facts

338 calories; fat 21g; saturated fat 8g; protein 14g; carbohydrates 25g; fiber 5g; sugars 8g; sodium 458mg.