Lamb, apple, and oat meatballs are an original recipe that combines lamb meat, particularly appreciated by dogs with sensitivities to more common meats, with the sweetness of apple and the texture of oats. This preparation is suitable as a main meal or as a substantial snack.
Ingredients
- 280 g of lean ground lamb
- 1 medium apple (about 150 g) of a not too sweet variety, such as Granny Smith or Renetta
- 70 g of rolled oats
- 1 medium egg
- 1 teaspoon (5 ml) of extra virgin olive oil
- 1 bunch of fresh parsley
Procedure
- Preheat the oven to 180 °C in static mode.
- Wash the apple, carefully remove the core and seeds, then grate it using a large hole grater.
- Slightly squeeze the grated apple to remove excess juice.
- In a bowl, combine ground lamb, apple, rolled oats, egg, EVO oil, and chopped parsley.
- Knead the mixture with your hands until you achieve a homogeneous mixture.
- Form meatballs of about 30 g and place them on a baking tray lined with parchment paper.
- Bake in the oven for 25 minutes, until evenly golden. Allow to cool before serving.
Notes
Lamb is a less common protein in commercial diets and is therefore often used in formulations for dogs with food sensitivities. The apple provides soluble fiber (pectin) and antioxidants, but it is essential to remove the seeds and core because they contain small amounts of amygdalin. Oats are a well-tolerated grain and rich in beta-glucans.
Storage
In the refrigerator in an airtight container for up to 3 days. Can be frozen individually on a tray for 2 months.