Lemon Pepper Lupin Meatballs

These little flavour bombs are packed with zesty lemon pepper goodness and come out seriously delicious every time. I love serving them with a creamy garlic dip or a sweet chilli yoghurt sauce for that perfect balance.

They’re just as good as a high-protein snack as they are tossed through a crisp green salad for a light meal.High in protein and fibre, low in fat, gluten free and low carb — this is one you’ll keep coming back to.

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Course Dinner, Lunch, Snack

Servings

Calories 142 kcal

Ingredients

Meatballs

500 g beef mince or beef/pork mix
½ cup Lupin Lemon Pepper Crumbing mix
1 egg
2 tbsp milk
2 tbsp parmesan cheese finely grated
1 onion small - very finely diced (or grated)
2 cloves garlic minced
1 tbsp parsley fresh
1 tsp olive oil
Salt & pepper go light—mix already seasoned

Creamy Garlic Lemon Yoghurt Sauce

¾ cup Greek yoghurt full fat = best flavour
1 tbsp mayonnaise optional but makes it extra silky
1 garlic clove small - finely grated
1 tbsp lemon juice
1 tsp lemon zest
Salt & pepper to taste

Instructions

Meatballs

In a bowl, combine lupin crumbing mix + milk.
½ cup Lupin Lemon Pepper Crumbing mix, 2 tbsp milk
(Key step) Let it sit for 2–3 minutes to hydrate. This keeps your meatballs soft, not dry.
Add mince, egg, onion, garlic, parmesan, parsley, olive oil. Mix gently until just combined (don’t overwork or they’ll go tough).
500 g beef mince, 1 egg, 2 tbsp parmesan cheese, 1 onion, 2 cloves garlic, 1 tbsp parsley, 1 tsp olive oil
Roll into golf ball-sized meatballs (or smaller if you prefer).
Heat a pan with a little oil over medium heat. Brown meatballs on all sides (about 6–8 minutes). Finish cooking either in the pan with a lid on low heat, or in the oven at 180°C for 10–12 mins.
Air Fryer Cooking Method
Preheat 180°C air fryer for 3–5 minutes
Lightly spray with oil (or brush meatballs lightly)
Place meatballs in a single layer (don’t overcrowd) Cook at 180°C for 10–12 minutes. Shake/turn halfway at around 5–6 minutes, for even browning

Creamy Garlic Lemon Yoghurt Sauce

Mix everything together in a bowl
Taste and adjust:
More lemon if you want it zingy
More yoghurt if it’s too strong
Let sit for 5–10 minutes so you can to let flavours develop beautifully.

Notes

Meatball Tips

If mixture feels too wet → add 1–2 tbsp more lupin mix
If too firm → add a splash more milk
For extra juiciness → add 1 tbsp grated zucchini (squeezed)

Nutrition

Calories: 142kcalCarbohydrates: 2gProtein: 7gFat: 6gSaturated Fat: 2gSodium: 76mgFiber: 2gSugar: 1g