Paleo Lamb Meatballs
This recipe is a quick and easy way to enjoy ground lamb. All you need are a few organic spices, fresh Italian parsley and 1 pound of ground lamb.
No breadcrumbs in this recipe makes these meatballs Paleo, Gluten-Free, Grain-Free, Lectin-Free and Keto. Just quality grass-fed, grass-finished lamb, herbs and spices.
Enjoy for lunch, dinner or set aside for meal prep.
HEALTHY PALEO & KETO MEAL PREP
As a Personal Chef, I prepare a seasonal breakfast, lunch and dinner for my clients. I do the same for myself on Sunday nights.
Meatballs are a great protein to prepare in advance. They reheat well in the oven at 400 degrees, for 5-10 minutes. I enjoy them with blanched kale or chard, a side of asparagus, spaghetti squash or over other seasonal vegetables.
MEATBALL RECIPE WITH NO BREADCRUMBS
This recipe is for all those looking for an option to enjoy breadless meatballs. Whether you are gluten-free, grain-free, lectin-free, paleo or keto, many of us just want a low-carb or lower calorie option.
I don’t get to order meatballs when I eat out, as restaurants traditionally make them with breadcrumbs. However, meatballs are so easy to make, there is no reason we can’t enjoy them for a nice meal at home.
HOW TO MAKE BAKED LAMB MEATBALLS
I always bake my meatballs. I see no reason to fry them in oil. I am always looking for ways to prepare my food with the least amount of added fat and calories, but the most amount of flavor.
My go to process is baking meatballs at 400 degrees for 20 to 25 minutes. You can turn on your convection setting if you would like them firmer and crispier.
Another chef trick is baking them elevated on a cooling rack set on your baking sheet. This way any fat or drippings fall below, and you get more browning.
WHAT TO SERVE WITH LAMB MEATBALLS
I love serving blanched kale and spaghetti squash with this recipe. I drizzle cheese free, vegan pesto on top for a delicious and balanced meal.
To blanch curly Tuscan kale, wash and chop into 1-inch pieces, including the stem. Bring 3 cups of water to a boil with 1 tablespoon of salt. Add to boiling water and then immediately drain.
For the spaghetti squash, simply slice in quarters, and scoop out the seeds. Drizzle with olive oil, sea salt and black pepper. Bake, face side down, at 400 degrees for 30 minutes. Using a fork, shred squash.
Choose organic and non-irradiated spices for the best flavor. Be sure your spices are less than a year old for optimal flavor and health benefits. I like Frontier Co-op and Spicely for my herbs and spices.
Adding the egg is optional to the meatball. It does make the meat juicier and moister. If you don’t have eggs or are avoiding eggs in your diet, don’t stress. Feel free to leave it out of the recipe.
These meatballs store well for meal prep. To reheat, simply bake in an oven at 400 degrees for 5-10 minutes.
TRY THESE OTHER PALEO LAMB RECIPES
TRY THESE SAUCES WITH GROUND LAMBPrint
This recipe is a quick and easy way to enjoy ground lamb. No breadcrumbs makes these meatballs Paleo, Keto, Gluten-Free, Grain-Free and Lectin-Free.
- 1-lb ground lamb
- 1 egg
- 2 tsp Organic Italian spice blend
- 1 tsp cumin powder
- 1 tsp coriander powder
- 3 tsp dried oregano
- 3 tsp whole fennel seeds
- 1 Tbsp fresh parsley, generous amount, minced
- 1/4 tsp sea salt
- 1/4 tsp coarse black pepper
- Preheat oven to 400 degrees. Prepare a baking pan with parchment paper.
- In a medium bowl, combine lamb, egg and spices, blend well with your hands. Separate and roll into 4 even balls. Say a positive affirmation or word while forming the meatballs.
- Place on baking sheet and bake for 20 minutes. Enjoy immediately or store in an airtight container for up to 5 days.
- Choose organic and non-irradiated spices for the best flavor. Be sure your spices are less than a year old for optimal flavor and health benefits.
- Adding the egg is optional to the meatball. It does make the meat juicier and moister. If you don’t have eggs or are avoiding eggs in your diet, don’t stress. Feel free to leave it out of the recipe.
- These meatballs store well for meal prep. To reheat, simply bake in an oven at 400 degrees for 5-10 minutes.
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ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.