Have some ground lamb on hand? These easy-to-make, tender, and flavorful lamb meatballs are just the thing! Made with simple, wholesome ingredients, they’re completely grain-free, gluten-free, and keto-friendly. Serve them with marinara over your favorite pasta (or veggie noodles), tuck them into a salad bowl, or enjoy them with a dipping sauce as an easy appetizer or protein-rich snack.
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Why You’ll Love This Recipe
This recipe is a fantastic go-to dinner your family will request again and again. These lamb meatballs are soft, tender, and bursting with flavor. They’re naturally grain-free, gluten-free, and keto-friendly, perfect for a nourishing meal that both kids and adults will love. Plus, they’re incredibly versatile and can be served in so many different ways.
These grain-free, gluten-free and keto-friendly lamb meatballs also make great leftovers and are easy to prep ahead of time, making them ideal for busy weeknights or when you want something hearty and homemade without the fuss.
While I do love a classic beef meatball, sometimes it’s nice to change things up. These bold, flavorful lamb meatballs are just the thing. I especially like to make them when I find ground lamb on sale! Lamb is not only rich and satisfying in taste, but it’s also packed with nutrients. Compared to beef, lamb contains higher levels of healthy omega-3 fats and Conjugated Linoleic Acid (CLA).
Serve these lamb meatballs on their own, dipped in sauce, tossed with roasted veggies, or over zucchini noodles for a wholesome, comforting meal that feels special without being complicated. Try them with my quick and easy keto-friendly marinara sauce for a mouthwatering Italian-inspired nourishing and healthy meal.
Ingredients for Thse Lamb Meatballs
Ground lamb. Use lean ground lamb, preferably grass-fed. If you’re using frozen ground meat, allow to thaw out in the refrigerator for about 24 hours, or place package in a bowl of lukewarm water until soft.
Parmesan cheese. Adds flavor and helps keeping the meatballs together since we’re not using flour or breadcrumbs. You can also use Grana Padano or Pecorino Romano. Finely grate with a cheese grater.
Egg. Helps keep the meatballs together while keeping them soft and adds extra fats, nutrients, and flavor.
Yogurt. Adds a touch of sour and makes these meatballs incredibly moist and soft. Use Greek or regular plain yogurt. You can also use sour cream.
Onion. A little bit of finely minched sweet onion adds sweetness and flavor to these meatballs.
Garlic. Use just enough garlic to add flavor but without overpowering the lovely lamb taste. Fresh is best, but pre-minched works too. Omit altogether if garlic is not your thing.
Parsley. A classic addition to any meatball. Use fresh, finely chopped parsley for a touch of aromatic flavor and color.
Salt. A must in any recipe, I love using Redmond Real Salt in all my recipes for its unique flavor and health benefits.
Pepper. A little bit of crushed black pepper bring out all the flavors and adds a hint of warmth and spice.
Butter, tallow or ghee. Use your favorite healthy cooking fat to cook these meatballs in.
Tools You May Need
Cutting board, knife(s), cheese grater, and garlic press (optional).
Large mixing bowl.
Large cast iron or stainless steel pan.
How to Make These Lamb Meatballs
Step 1: Gather and prepare all the ingredients. Finely mince the onion and garlic (or use a garlic press), finely chop the parsley, removing any tough stems, and grate the parmesan cheese.
Step 2: In a large bowl, combine all ingredients (except the cooking fat). Use your hands to mix thoroughly until well combined.
Step 3: Form the mixture into meatballs using your hands. Use about 1 tablespoon of mixture per meatball, and slightly wet your hands to prevent sticking. Set the meatballs aside on a tray or parchment-lined surface.
Step 4: Preheat a cast iron or stainless steel pan over medium-high heat and melt your cooking fat of choice.
Step 5: Once the fat is hot, add the meatballs to the pan, leaving space between each one so they brown evenly.
Step 6: Cover the pan with a lid and cook for 5–6 minutes. If you’re planning to add sauce, cook uncovered instead.
Step 7: Remove the lid and carefully flip each meatball. If desired, pour in marinara or another sauce at this point.
Step 8: Continue to cook uncovered for another 8–10 minutes, stirring occasionally, until the meatballs are fully cooked and lightly browned.
Step 9: Serve warm, garnished with extra chopped parsley if desired.
Notes
These meatballs can also be baked. Place them on a parchment-lined tray and bake in a preheated oven at 425°F (220°C) for 15–20 minutes, or until golden and cooked through.
You can double or triple the batch and freeze the meatballs (either raw or fully cooked) for quick future meals.
These lamb meatballs are delicious served with marinara sauce, perhaps over pasta or veggie noodles, sprinkled with extra parmesan cheese, or served plain with a dipping yogurt sauce and garnished with extra chopped parsley.
If you try these grain-free, gluten-free and keto-friendly lamb meatballs, let me know how they turned out and how you like to serve them. Don’t forget to share and leave me a 5-star review if you loved this recipe!
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Printable Recipe Card
Delicious Lamb Meatballs (Grain-free, Gluten-free, Keto)
Equipment
- Cutting board, knife(s), cheese grater, and garlic press (optional).
- Large mixing bowl.
- Large cast iron or stainless steel pan.
Ingredients
- 1 pound ground lean lamb
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 tbsp finely chopped parsley
- 1 tbsp yogurt
- 1 tbsp finely minched onion
- 1 clove garlic finely minched or pressed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2-3 tbsp butter tallow, or ghee for cooking
Instructions
- Gather and prepare all the ingredients. Finely mince the onion and garlic (or use a garlic press), finely chop the parsley, removing any tough stems, and grate the parmesan cheese.
- In a large bowl, combine all ingredients (except the cooking fat). Use your hands to mix thoroughly until well combined.
- Form the mixture into meatballs using your hands. Use about 1 tablespoon of mixture per meatball, and slightly wet your hands to prevent sticking. Set the meatballs aside on a tray or parchment-lined surface.
- Preheat a cast iron or stainless steel pan over medium-high heat and melt your cooking fat of choice.
- Once the fat is hot, add the meatballs to the pan, leaving space between each one so they brown evenly.
- Cover the pan with a lid and cook for 5–6 minutes. If you’re planning to add sauce, cook uncovered instead.
- Remove the lid and carefully flip each meatball. If desired, pour in marinara or another sauce at this point.
- Continue to cook uncovered for another 8–10 minutes, stirring occasionally, until the meatballs are fully cooked and lightly browned.
- Serve warm, garnished with extra chopped parsley if desired.
Great recipe! I love lamb, but I’d be making this with goat meat instead since I don’t have sheep anymore. But I bet it will be delicious too with those tasty ingredients. Thanks for sharing this!
Thank you so much, Heidi! Goat sounds even better, let me know how they turn out!