Keto Moroccan Lamb Meatballs with Yogurt-Herb Dip
Juicy, meaty, and exotically spiced, these plump little bites are guaranteed crowd-pleasers. They come together in a snap and cook up quickly, too.
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.
- 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.
- Bake the meatballs until lightly browned, turning once halfway through cooking, about 20 minutes total.
- 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.
Not a review but a question. I would like to make this but have severe allergy to all nuts. What can I use instead of almond or coconut or lupine flour? Any suggestions? Can I skip it?
Hi April, Since you can’t tolerate nuts, you could try skipping the flour, but I don’t know if the meatballs will hold together well. Good luck!
We have used finely chopped mushrooms in place of flour as a sort of binder. Along with the egg they seem to work! PS the recipe warns of over working the meatballs…which is true…but under working them doesn’t allow them to stay together.
do you think this recipe could be formed into burgers and grilled ?
This recipe is great but the salt is very high. I did a 1/2 tsp. not 1 and 1/2 tsp per the recipe!
Glad you made an adjustment that meets your needs.
This has become one of my go to meal preps for months now! It is that good. I make a 3lb batch at a time and freeze it in thirds. Then all I have to do is make the yogurt sauce (I love goat’s milk for it) and stick it in the fridge earlier in the week or just make it that morning, and unthaw the meat. It’s super quick and easy to whip out the cookie scoop and put them on a cookie sheet in the oven. They cook quickly that way and they are so good. Highly recommend! And highly appreciate the really excellent quality good tasting recipes on the Keto Mojo site! Not all low carb recipes are created equal! I have never had a bad recipe from this site!
Aww, shucks. We are truly grateful that you enjoy our recipes!
Great weeknight meal or dinner party appetizer. Good flavors in both the meatballs and the dip.
Simple, Easy, Delish! I bring them to the office for easy energy snacks and bites.