Recipe

Serves: Prep time:

1 tbsp ghee or lard

180g uncooked plain cauliflower rice

500g minced lamb

1 large egg

4 tbsp chopped parsley, divided

2 tbsp chopped dill

2 tsp onion powder

tsp ground coriander

Start by making the meatballs. Grease a pan with the fat and cook the cauliflower rice for 5 to 7 minutes, stirring occasionally. When done, remove from the heat.

Place the minced lamb and egg into a bowl. Add the parsley, reserving some for garnish. Add the dill, onion powder, coriander, salt and pepper. Add the cooked cauliflower rice, and mix until well combined. Shape into 12 medium-size meatballs and set aside.

Now make the avgolemono. Place the stock in a saucepan and bring to a boil. Turn the heat down to medium-low. Using a slotted spoon, add the meatballs to the boiling stock. Cover with a lid and cook over medium heat for 12 to 15 minutes.

Crack the eggs into a bowl and whisk until frothy.

Add the lemon juice and keep whisking. Slowly pour

3 to 4 ladles of the hot stock into the bowl while whisking (in order to bring the egg mix and stock to about the same temperature).

Slowly pour the egg and lemon mixture back into the saucepan with the meatballs. Cook for 2 to 3 more minutes over medium heat.

Remove from heat. Just before serving, sprinkle with the reserved parsley and drizzle with the olive oil.

Taken from The Keto All Day Cookbook by Martina Slajerova. Fair Winds Press, £14.99.