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Low Carb Moroccan Meatballs

This made a total of 18 meatballs, which came out to about 4 servings. Each serving comes out to be 399 Calories, 32.5g Fats, 3g Net Carbs, and 19.5g Protein.
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Ingredients
  

Low Carb Moroccan Meatballs

  • 1 pound ground lamb
  • 1 tbsp. Finely Chopped Fresh Mint
  • 1 tbsp. Finely Chopped Fresh Cilantro
  • 2 tsp. Fresh Thyme
  • 1 tsp. Minced Garlic
  • 1 tsp. Ground Coriander
  • 1 tsp. Kosher Salt
  • 1 tsp. Ground Cumin
  • ½ tsp. Onion Powder
  • ½ tsp. Allspice
  • ¼ tsp. Paprika
  • ¼ tsp. Oregano
  • ¼ tsp. Curry Powder
  • ¼ tsp. Freshly Ground Black Pepper

Faux Yogurt Sauce

  • ½ cup Coconut Cream
  • 2 tbsp. Coconut Water
  • 1 ¼ tsp. Cumin
  • 1 tbsp. Finely Chopped Fresh Cilantro
  • 1 tbsp. Finely Chopped Fresh Mint
  • Zest 1/2 Lemon
  • 1 tsp. Lemon Juice
  • ¼ tsp. Salt

Instructions
 

  • Preheat oven to 350F. Combine all of the ingredients for the meatballs and mix together thoroughly.
  • Form 15-18 meatballs (or less if you want them large for an entree) and place on a foiled baking sheet.
  • Bake for 15-18 minutes or until the center is no longer pink.
  • While the meatballs are baking, combine all ingredients for the yogurt sauce and mix thoroughly.
  • Optional: Add runoff fat from meatballs into yogurt sauce and mix well. Serve with yogurt sauce on the side.