Dairy-Free Lamb Meatballs (No Eggs, No Breadcrumbs)
Flavorful, easy-to-make lamb meatballs prepared with a simple blend of middle eastern spices.
Servings: 16 small meatballs
Calories: 4.3kcal
Ingredients
- 1 pound fresh ground lamb
- ¼ 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
Instructions
- 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.
Nutrition
Serving: 1g | Calories: 4.3kcal | Carbohydrates: 0.8g | Protein: 2.46g | Fat: 2.28g | Saturated Fat: 0.58g | Polyunsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 6.83mg | Sodium: 158.96mg | Fiber: 0.05g | Sugar: 0.12g