Juicy, meaty, and exotically spiced, these plump little bites are guaranteed crowd-pleasers. They come together in a snap and cook up quickly, too.Â
Keto Moroccan Lamb Meatballs with Yogurt-Herb Dip
Ingredients List
- 1 lb ground lamb
- 1/3 cup almond flour
- 1/2 cup Parmesan cheese
- 1/4 cup heavy cream
- 1 large egg, lightly beaten
- 1 tsp ground cumin
- 3/4 tsp ground coriander
- 1/2 tsp ground cinnamon
- 1/2 tsp cayenne pepper
- 1 Tbsp finely minced shallot
- 2 cloves garlic cloves, minced or pressed, divided
- 6 Tbsp finely chopped fresh herbs, i.e. parsley, mint, dill, cilantro, or a mix of all, divided
- 1-1/2 tsp sea salt
- 3/4 tsp freshly ground pepper
- 2 Tbsp olive oil, plus more for greasing hands
- 1 cup full-fat plain yogurt
- 1/2 lemon
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, combine the ground lamb, almond flour, Parmesan cheese, cream, egg, cumin, coriander, cinnamon, cayenne pepper, shallot, half of the minced garlic, half of the herbs, and the salt and pepper. With clean hands, mix everything together until well combined, without overworking the mixture.Â
- Lightly grease your hands with olive oil, then form (2 tablespoon-size) meatballs, re-oiling hands as needed. Place the meatballs about 1 inch apart on the prepared baking sheet.Â
- Bake the meatballs until lightly browned, turning once halfway through cooking, about 20 minutes total.Â
- Meanwhile, make the yogurt dipping sauce: in a small bowl, combine the yogurt, juice from the lemon, the remaining minced garlic, the remaining herbs, and the olive oil. Mix well to combine, then season moderately with salt. Place the sauce in a small serving bowl.
- Serve the meatballs, mounded on a platter with the yogurt sauce on the side.
Credits
RecipeEric Lundy
PhotographyErin Ng
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Simple, Easy, Delish! I bring them to the office for easy energy snacks and bites.