Rosemary Lamb Meatballs (Edit recipe)

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These homemade meatballs are made with ground lamb and fresh rosemary and cooked in the slow cooker. They're paleo, gluten free and made without breadcrumbs.

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PREP TIME

10 minutes

COOK TIME

3 hours

INGREDIENTS

13

Serves: 4

Ingredients

Meatballs

1 lb Ground Lamb - US Wellness Meats
4 cloves Garlic, minced
0.5 Tbsp Rosemary, Fresh, chopped
1 tsp Paprika
0.5 tsp Salt

Sauce

0.25 cup Coconut Aminos
1 Tbsp Olive Oil
1 Tbsp Lemon Juice, freshly squeezed
1 Tbsp Honey
0.5 tsp Tapioca Starch
0.5 tsp Salt

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Process

Cook Mode

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

Make the meatballs: combine garlic, rosemary and salt in a large mixing bowl.
Mix in ground lamb.
Roll the lamb mixture into balls, each about 1 tablespoon in size and place them in a slow cooker. You should get about 22 meatballs.
Make the sauce: combine all sauce ingredients in a small mixing bowl. Whisk until well combined.
Pour the sauce over the meatballs.
Plug in your slow cooker and set on medium heat. Cook the meatballs on medium heat for 3 hours, stirring every 30 minutes. The meatballs will be cooked through and the sauce should thicken.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	325
Fat:	21 g
Carbohydrates:	12 g
Protein:	20 g
Cholesterol:	60 g
Sodium:	1107 mg
Fiber:	0 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.