With Easter around the corner, you may be searching for a lamb recipe. These keto lamb meatballs are delicious and won’t break your New Years resolution diet streak.
This recipe for keto lamb meatballs is infused with Moroccan spices. Simmered in a tomato sauce with fresh herbs this dish is filling, homey, flavorful and low carb! I love to serve it with a riced cauliflower or if you’re not keto just plain rice or couscous makes a great addition. One serving of the meatballs with the sauce and a serving of riced cauliflower is only about 6 net carbs.
Typically, Moroccans use a spice mix called Ras al hanout. I don’t think this can be found at just any grocery store and it seems silly to purchase a spice mix you probably won’t use that often. The spices used in this dish are the same ones used in a classic Ras al hanout mix and can be found at any basic grocery store if you don’t already have them.
My family Only typically purchases lamb around Easter. My mom, nephew, and I can’t/won’t eat it, but the rest of the family will devour this special treat. Although lamb is more expensive and harder to find than beef it is a seasonal must for some families. For others it’s a year-round staple. Whether your family only eats lamb a few times a year or all year be sure to save this recipe. The protein can easily be swapped for ground beef for a more accessible and cheaper dinner plan.
Keto Moroccan Style Meatballs
Ingredients
Spice Mix (Ras al hanout)
- 1/2 tbsp cumin
- 1/2 tbsp coriander
- 1/2 tbsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp Cinnamon
- 1/4 tsp cayenne or chili powder
- 1/4 tsp allspice
- 1 1/2 tsp salt
Meatball mix
- 1/2 diced yellow onion
- 1/4 cup milk or milk substitute
- 1 egg
- 1 tbsp spice mix from above ras al hanout
- 1/2 cup ground chicharrónes or keto bread crumbs
- 2 tbsp olive oil
Tomato Sauce
- 1/2 diced yellow onion
- 2 cloves minced garlic
- 15 oz can diced tomatoes
- 1/2-1 cup chicken broth
- 1/2 tbsp lime juice
- 1/8 cup chopped fresh cilantro can be omitted
- 1/8 cup chopped fresh parsley or substitute 3 tbsp dried parsley
Instructions
- In a small dish combine all the spices listed for the spice mixture and mix well. set aside.
- In a large glass or metal bowl add half a diced yellow onion, milk, chicharrónes, egg and 1 tbsp spice mix. knead until just combined and form into 1" balls.
- In a frying pan over medium heat add 2 tbsp olive oil. Fry the meatballs until nicely browned and then flip over to fry the other side. (about 3-4 minutes per side) Once they're all cooked remove from the pan and set aside.
- In the same pan the meatballs were cooked in add the other half of onion and sauté until browned. Add the garlic and remaining spice mix and cook until the garlic is browned.
- Pour in the can of tomatoes and chicken broth. (For a thicker less watery sauce use less chicken broth) add meatballs back in and simmer uncovered for about 10-15 minutes.
- Drizzle on 1/2 tbsp of lime juice and add the fresh herbs. Stir one last time and serve hot. I like to pour it over riced cauliflower for a keto version or regular rice or couscous for non keto.
