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Garlic Lamb Meatballs

(Total Time: 25 MIN| Serves: 4)

1 lb ground lamb, tender parts like neck or loin
4 garlic cloves, crushed
2 tbsp almond flour
4 large eggs
1 cup cauliflower, chopped into small florets
3 tbsp butter, softened
2 tbsp olive oil

1 tsp salt
½ tsp white pepper, freshly ground
1 tsp marjoram


  1. In a large bowl, combine together ground lamb, crushed garlic, almond flour, eggs, olive oil, salt, pepper, and marjoram.
  2. Mix well and shape bite-sized balls. Set aside.
  3. Grease a small round cake pan with some more oil and make the bottom layer with cauliflower. Arrange the meatballs on top and tightly wrap with aluminum foil
  4. Plug in the instant pot and set the trivet at the bottom of the inner pot. Pour in one cup of water and place the pan on the trivet.
  5. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
  6. Press the ‘’Manual’’ button and set the timer for 12 minutes on high pressure.
  7. When done, perform a quick pressure release and open the lid. Remove the pan from the pot and chill for a while.
  8. Meanwhile, melt the butter in a microwave and optionally sprinkle with some salt. You can add some fresh or dried herbs of choice and drizzle over the meatballs.
  9. Serve immediately with tzatziki dip or Greek yogurt.
    Per Serving (Calories 435 | Total Fats: 29.4g | Net Carbs: 2.1g | Protein: 39.1g |Fiber: 0.8g)