With classic Middle Eastern flavors, these lamb meatballs from my new book, The Eat Fat, Get Thin Cookbook, make a great lunch or dinner. You can also use this recipe to impress your guests over the holidays. Make the cashew “yogurt” at least one day before you plan to serve the dish because it must stand at room temperature for several hours to allow the cashew to ferment like real yogurt. After it sits at room temperature, you can chill the “yogurt” in the refrigerator. Click here to view PDF version.
For more delicious recipes, be sure to order The Eat Fat, Get Thin Cookbook.