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Spicy Lamb Meatballs 1

Spicy Lamb Meatballs with Lemon-Herb Yogurt Sauce


  • Author: Chef Resha
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 12-16 meatballs 1x

Description

Intensely-flavored Spicy Lamb Meatballs that are low-carb and keto-friendly. Served with a zesty creamy Lemon-Herb Yogurt Sauce. This keto lamb meatball appetizer will not last long once you make it. It’s so good.


Scale

Ingredients

Spicy Lamb Meatballs

  • 1 pound ground lamb
  • 3 tablespoons super cold or frozen grass-fed butter, grated
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated onion
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground ginger
  • 1/2 teaspoon sumac (optional)
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ground black pepper
  • 1 teaspoon crushed red pepper flakes
  • 1/2 tablespoon flaky kosher salt
  • Zest of an orange
  • 5 cloves garlic, minced (not jarred!)
  • 1 tablespoon worcestershire sauce
  • 1 teaspoon fresh rosemary
  • 1 tablespoon fresh parsley, finely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh cilantro, finely chopped
  • 1 red fresno chile OR jalapeño, finely chopped (seeds and membrane included)
  • 1/4 cup red onion, finely chopped
  • 1 large egg
  • 2 tablespoons balsamic vinegar, for brushing

Lemon-Herb Yogurt Sauce

  • 1 cup full-fat plain greek yogurt
  • 1 1/3 cups mayo
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh cilantro, chopped
  • Zest and juice of one lemon
  • 46 cloves garlic, minced (not jarred!)
  • 1/4 cup red onion, finely chopped
  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon aleppo pepper (or chili powder)
  • Sumac, to taste (optional)
  • Flaky kosher salt, to taste
  • Black pepper, to taste

To build the appetizers

  • Cucumber slices
  • 1/4 cup full-fat feta, crumbled
  • Red onion, finely diced
  • Fresh cilantro, to garnish
  • Fresh dill, to garnish

Instructions

For the sauce

  1. Combine all the ingredients for the sauce in your food processor, and blend until smooth. Adjust seasoning if needed, and consistency by adding either more mayo or lemon juice if needed.
  2. Transfer the sauce to a bowl and cover with plastic wrap until ready to use. You can do this a day in advance.

For the meatballs

  1. In a large bowl add the lamb, butter, olive oil, dried oregano, granulated onion, ground cumin, smoked paprika, ground ginger, sumac (if using), cinnamon, turmeric, ground black pepper, crushed red pepper flakes and kosher salt. Using two forks, gently mix everything together so that the fat and seasonings are well combined with the meat. Then add all of the remaining ingredients except for the balsamic vinegar. Gently toss to combine everything, then cover with plastic and place in your fridge so the flavors marry, about an hour. You can do this a day in advance.
  2. After an hour at minimum, form the meatballs. They should be able to fit your cucumber slices, so try not to make them too big. Place the shaped meatballs on a foil-lined baking sheet and place them in the fridge or freezer so that the butter hardens up, about 15-20 minutes. Meanwhile, preheat your broiler and set the oven rack about 6 to 8 inches below the broiler. 
  3. Once your broiler is super hot, place the meatballs in the oven. Let them cook for about 4-6 minutes (this will depend on the strength of your broiler). A visual clue is that they’re starting to sizzle and release their oils. After about 4 to 6 minutes, remove the meatballs from under the broiler and brush them with balsamic vinegar. Place them back under the broiler to continue roasting, about 2 to 3 minutes longer. You’ll know the meatballs are ready when they’re firm (but springy) to the touch. If they’re mushy, they’re not done — so continue broiling. When the meatballs are done, let them rest a couple of minutes, then drain them on paper towels to remove excess oil. Top your cucumber slices with a small dollop of the lemon-herb yogurt sauce, followed by a meatball, then garnish with the feta crumbles, red onion, fresh cilantro and dill. Use toothpicks to keep them together if needed. 
  4. Enjoy.
  • Category: appetizers, keto, low-carb
  • Method: Broiling

Keywords: spicy lamb meatballs, keto lamb meatballs, keto appetizers, low carb appetizers, lamb meatballs, lemon herb yogurt sauce

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