Delicious Lamb Meatballs (Grain-free, Gluten-free, Keto)
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.
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.
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.