To make these lamb meatballs without breadcrumbs or eggs, we make use of a tapioca flour and a few simple seasonings. These delicious egg-free meatballs are also gluten-free, low histamine, paleo, and come together in just 5 minutes!
About this recipe
A Note on Ground Meat: some people don’t tolerate pre-ground meats so well, and can’t grind their own for some reason. Alternatives in this case include tolerated sounrces of venison, bison, elk, goat, or even beef (if unaged).
Simple, Complementary Seasonings: with just a few different spices and seasonings you can create a complex and flavorful dish that will pair with any steamed or stir-fried side dishes you have on hand. If you have a favorite seasoning, you can also swap it for the za’atar in equal amounts.
Ground Lamb: this can be somewhat hard to handle for those with histamine intolerance, because ground meats can develop histamine more quickly than other types, due tot he increased air exposure during processing. If possible, grind your own meat at home. If that’s not an option, buy fresh-frozen directly from your local farm; most will have some already-frozen options for you.
Mustard Toum: a very sharp, mildly lemony garlic spread that’s a low histamine play off of the traditional Lebanese sauce. It’s made up of minced garlic, oil, ground mustard seed, and salt.
Za’atar Seasoning: this Middle Eastern spice blend forms much of the flavoring for these meatballs. It consists of thyme, sesame seeds, coriander, sumac, and cumin, which offer a balanced flavor profile without affecting histamine production.
Tapioca Flour: also known as tapioca starch, this low histamine flour has a very unusual texture. It’s sort of sticky but also extremely smooth, like powdered sugar, making it perfect for lamb meatballs without eggs. In reality, tapioca starch is the starchy portion of the yuca root (also called cassava), known for having almost no discernable taste, making it great as a thickener. A good alternative for lamb meatballs without breadcrumbs would be arrowroot starch.
How to make homemade lamb meatballs: step-by-step instructions
Step 1. Allow your lamb to defrost if using fresh-frozen meat, then preheat the oven to 400°F (205°C).
Step 2. Put the ground meat into a large bowl, along with all the other ingredients. Mix everything very well with your hands; this could take a few minutes.
Step 3. Then form the mixture into 16 even-sized lamb meatballs and place them at least an inch apart on a foil lined baking sheet, and bake the meatballs for 11 minutes on convection before checking whether the internal temp of the center meatballs has reached 145°F (65°C). Bake them for 2-3 more minutes, if needed.
Recipe notes & tips
Easy to Freeze: whether you plan to make them now or later, you can prepare these lamb meatballs without eggs or breadcrumbs and then heat them up or finish cooking them whenever you’re ready to eat. They’ll keep frozen for up to 6 months, cooked or uncooked.
What to do with lamb meatballs
- add them to your favorite nomato sauce & serve with rice pasta
- enjoy them with a side of blistered carrots
- drizzle over some garlic herb sauce
- chop them up and add them to a salad
- put them between two slices of bread for a quick sandwich
Homemade Lamb Meatballs Recipe Card
As always, if you like the recipe, I really appreciate a review or comment!
Dairy-Free Lamb Meatballs (No Eggs, No Breadcrumbs)
Flavorful, easy-to-make lamb meatballs prepared with a simple blend of middle eastern spices.
- 1 pound fresh ground lamb
- 1/4 cup minced onion
- 2 Tablespoons mustard toum (alt. 3 cloves minced garlic, 1 Tablespoon oil of choice, 1 teaspoon ground mustard)
- 1 Tablespoon za'atar seasoning
- 1 Tablespoon tapioca flour (alt. arrowroot flour)
- 1 teaspoon salt
- Allow your lamb to defrost if using fresh-frozen meat, then preheat the oven to 400°F (205°C).
- Put the ground meat into a large bowl, along with all the other ingredients. Mix everything very well with your hands; this could take a few minutes.
- Then form the mixture into 16 even-sized lamb meatballs and place them at least an inch apart on a foil lined baking sheet, and bake the meatballs on convection for 11 minutes before checking whether the internal temp of the center meatballs has reached 145°F (65°C). Bake them for 2-3 more minutes, if needed.