Keto Moroccan Lamb Meatballs with Yogurt-Herb Dip
Dinners + Mains

Keto Moroccan Lamb Meatballs with Yogurt-Herb Dip

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Juicy, meaty, and exotically spiced, these plump little bites are guaranteed crowd-pleasers. They come together in a snap and cook up quickly, too.

Recipe from Keto Mojo

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Keto Moroccan Lamb Meatballs with Yogurt-Herb Dip
Nutrition Info Print Recipe
  • Prep: 15 m
  • Cook: 20 m
  • Total: 35 m
  • Servings:
    8

Ingredients

  • 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 shallot finely minced
  • 2 cloves garlic minced or pressed, divided
  • 6 tbsp fresh herbs (parsley, mint, dill, cilantro or a mix of all) divided
  • salt
  • pepper
  • 3 tbsp olive oil divided
  • lemon - juices from 1/2

Instructions

  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground lamb, almond flour, Parmesan cheese, cream, egg, cumin, coriander, cinnamon, cayenne pepper, shallot, 1/2 of the minced garlic, 3 tablespoons of the herbs, 1-1/2 teaspoons salt, and 3/4 teaspoon pepper. With clean hands, mix everything together until well combined, without overworking the mixture.
  3. Lightly grease your hands with olive oil, then form 24 (2 tablespoon-size) meatballs, re-oiling hands as needed (a total of 1 tablespoon olive oil for all the meatballs). Place the meatballs about 1 inch apart on the prepared baking sheet.
  4. Bake the meatballs until lightly browned, turning once halfway through cooking, about 20 minutes total.
  5. Meanwhile, make the yogurt dipping sauce: in a small bowl, add the yogurt and lemon juice along with the remaining 1/2 of the minced garlic, the remaining 3 tablespoons of herbs, and the remaining 2 tablespoons olive oil. Mix well to combine, then season moderately with salt. Place the sauce in a small serving bowl.
  6. Serve the meatballs, mounded on a platter with the yogurt sauce on the side.
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