Italian Lamb Tofu Meatballs

Lamb Meatballs with a plant-based twist. I like adding more plant-based options
to our daily meals, but sometimes the family just wants some meat. So, I did a
bit of both today.

Servings: 6 servings

Author:

Prep Time
5 minutes

Cook Time
20 minutes

Total Time
25 minutes

Course:

Meat

Cuisine:

American Italian

Keywords:

meat

🧂 Ingredients

1 lb ground lamb
½ lb firm tofu, pressed gently with an absorbent towel, then crumbled
½ tsp salt
1 tsp each: fennel seeds, oregano, basil, paprika, garlic powder, onion powder
1 egg
1-2 tsp oil, for frying

Instructions

1 Mash all ingredients together until well combined.
2 Heat 1-2 teaspoons oil on low heat in a skillet with a lid.
3 Form the mixture into balls.
4 Arrange in the skillet, cover, and cook on medium heat until done on one side
(about 8 minutes).
5 Turn, and cook on the other side until done. (About 8 minutes).
6 Remove meatballs to a plate.
7 Reduce remaining liquid, uncovered, stirring regularly until it is a thick
sauce.
8 Pour the sauce over the meatballs and serve.