Lamb Meatballs in Paprika juice

When homemade comfort food is quick, easy and nourishing you know you can’t go wrong 😉

My daughter asked me to make these yesterday after watching a cooking program that made her craving this dish 🙂

There’s no tomato in this recipe and if you prefer a richer taste you can always add it. However, I find that with cabbage it’s best to omit it.


Ingredients [for 2 people]

Coconut oil

1 tbsp Paprika + extra for the meatballs

1/2 tsp turmeric

Garlic 2 cloves grated + 1 clove for the meatballs

1 whole leek

Lamb mince 500g

Himalayan salt

Cabbage (I use half pointed cabbage)  roughly chopped



Place the mince on a plate

Finely chop the leeks and grate 1 clove of garlic then add them to the mince

Season with a pinch of Himalayan salt and 1 tsp of paprika

Shape the mixture into meatballs, I make mine not too small so each meatball can approximately “fill up” a tbsp

Heat the oil in a frying pan and add the turmeric and the paprika

Add the grated garlic and stir gently

Add the meatballs and add some water to the mixture – don’t drawn them

Cook on a medium low heat for about 10 minutes turning the meatballs gently on the other side so they cook evenly. Check that they have enough juice and are not sticking to the bottom of the pan. Keep lid on.

Add the cabbage leaves and season with salt and cook for other 15-20 minutes until the leaves are soft.

Enjoy and share.. food is yummier when is made with love♥








Leave a Reply