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
Equipment
- oven
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.
Notes
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.
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