Ground Lamb Meatballs (Gluten Free, Paleo) (Edit recipe)

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These paleo ground lamb meatballs are cooked on the stovetop and ready to eat in under 30 minutes. They're made with ground lamb, fresh veggies, spices and coated in a coconut aminos sauce. This easy meatball recipe is paleo, gluten free, whole30 and made without breadcrumbs.

10 minutes

18 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	21 g
Carbohydrates:	6 g
Protein:	20 g
Cholesterol:	60 g
Sodium:	850 mg
Fiber:	0 g
Sugars:	5 g
Calculated per serving.

Serves: 4

Ingredients

Meatballs

1 lb Ground Lamb
0.25 cup Onion, chopped
0.25 cup Parsley, chopped
3 cloves Garlic, pressed
1 Tbsp Ginger Root, grated
0.5 tsp Ground Cumin
0.5 tsp Salt
0.25 tsp Chili Powder
1 Tbsp Avocado Oil, (for cooking)

Sauce

3 Tbsp Coconut Aminos
0.5 tsp Tapioca Starch
0.25 tsp Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Combine onion, parsley, garlic, ginger, cumin, salt and chili powder in a large mixing bowl. Add in the ground lamb and use a spatula or your hands to combine the ingredients until you have a consistent mixture.
Pour avocado oil on a frying pan and preheat on medium heat.
Roll the ground lamb mixture into balls, about 1 rounded tablespoon in size.
Place each ball on the preheated frying pan.
Cover the pan with a lid and cook for 4-5 minutes on medium heat. Remove the lid, flip the meatballs, then place the lid back on and cook an additional 4-5 minutes.
While the meatballs are cooking, make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk.
After cooking the meatballs a total of 8-10 minutes, remove the lid and pour the sauce over the meatballs. Cook an additional 10 minutes (uncovered). The sauce should thicken and the meatballs will be cooked through.