Description
These paleo ground lamb meatballs are cooked on the stove top and ready to eat in less than 30 minutes! This recipe is paleo, gluten free, dairy free, whole30 and made without breadcrumbs.
Ingredients
Scale
Meatballs
- 1 lb ground lamb
- 1/4 cup finely chopped onion
- 1/4 cup chopped parsley
- 3 cloves garlic, pressed
- 1 Tbsp grated ginger
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/4-1/2 tsp chili powder
- 1 Tbsp avocado oil (for cooking)
Sauce
- 3 Tbsp coconut aminos
- 1/2 tsp tapioca starch
- 1/4 tsp salt
Instructions
- Combine onion, parsley, garlic, ginger, cumin, salt and chili powder in a large mixing bowl. Add in the ground lamb and use a spatula or your hands to combine the ingredients until you have a consistent mixture.
- Pour avocado oil on a frying pan and preheat on medium heat.
- Roll the ground lamb mixture into balls, about 1 rounded tablespoon in size.
- Place each ball on the preheated frying pan.
- Cover the pan with a lid and cook for 4-5 minutes on medium heat. Remove the lid, flip the meatballs, then place the lid back on and cook an additional 4-5 minutes.
- While the meatballs are cooking, make the sauce. Combine all sauce ingredients in a small mixing bowl and whisk.
- After cooking the meatballs a total of 8-10 minutes, remove the lid and pour the sauce over the meatballs. Cook an additional 10 minutes (uncovered). The sauce should thicken and the meatballs will be cooked through.