Well-balanced with good quality protein, carbohydrate, vitamins A, C, K and B6, thiamin, niacin, potassium and omega-3s, these tasty little nutrition bombs are even better if you make them in advance, to give the flavours chance to infuse.
Perfect for a speedy and well-earned, post-training or racing snack to promote muscle recovery and replenish glycogen levels as well as body salts (electrolytes) lost through sweat.
Preparation time: 5mins (+ 30mins to chill)
Cooking time: 10mins
Equipment: a bowl, grater, non-stick frying pan
Ingredients (make 38-40 meatballs)
1tbsp olive oil
1tbsp sunflower oil for frying the meatballs
400g lamb mince
1 small carrot, finely grated
40g pine nuts, crushed with a pestle & mortar
1 small onion, very finely chopped
1 garlic clove, crushed
1 egg, lightly beaten
2tsp ground coriander
1tbsp mint leaves, finely chopped
Salt and freshly ground black pepper
Pitta bread and crisp salad leaves to serve
200ml low-fat, natural yoghurt
Pinch of chilli powder
½tsp ground cumin
½tsp ground coriander
Gently fry the onion and the garlic in the olive oil until soft and translucent. Leave to cool for a couple of minutes. Spoon the onion mixture into a large bowl and then add all the other ingredients except the sunflower oil. Mix with a wooden spoon or with your hands until everything is well combined.
Form small balls with your hands, about 1.5-2cm in diameter, the size of a large marble. If you have time, cover and leave in the fridge for at least 30mins.
Combine the ingredients for the yoghurt sauce and warm the pitta breads.
Heat the sunflower oil in a large frying pan and fry the meatballs for about 6mins, turning every 2mins so that they’re golden-brown all over. Stuff the pittas with some salad leaves, add a few meatballs and drizzle over the yoghurt sauce.
Nutrition per serving (including 1 pitta bread)
Carbohydrate: 27.5g (sugars 2.5g)
Fat: 23g (saturates 6g)
(Images: Ewelina Karbowiak)
For lots more fuelling advice head to our Nutrition section