Low Carb Moroccan Meatballs
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Low Carb Moroccan Meatballs
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This made a total of 18 meatballs, which came out to about 4 servings. Each serving comes out to be 399 Calories, 32.5g Fats, 3g Net Carbs, and 19.5g Protein.
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Ingredients
Low Carb Moroccan Meatballs
- 1 pound ground lamb
- 1 tbsp. finely chopped fresh mint
- 1 tbsp. finely chopped fresh cilantro
- 2 tsp. fresh thyme
- 1 tsp. minced garlic
- 1 tsp. ground coriander
- 1 tsp. kosher salt
- 1 tsp. ground cumin
- ½ tsp. onion powder
- ½ tsp. allspice
- ¼ tsp. paprika
- ¼ tsp. oregano
- ¼ tsp. curry powder
- ¼ tsp. freshly ground black pepper
Faux Yogurt Sauce
- ½ cup coconut cream
- 2 tbsp. coconut water
- 1 ¼ tsp. cumin
- 1 tbsp. finely chopped fresh cilantro
- 1 tbsp. finely chopped fresh mint
- Zest 1/2 Lemon
- 1 tsp. lemon juice
- ¼ tsp. salt
Instructions
- Preheat oven to 350F. Combine all of the ingredients for the meatballs and mix together thoroughly.
- Form 15-18 meatballs (or less if you want them large for an entree) and place on a foiled baking sheet.
- Bake for 15-18 minutes or until the center is no longer pink.
- While the meatballs are baking, combine all ingredients for the yogurt sauce and mix thoroughly.
- Optional: Add runoff fat from meatballs into yogurt sauce and mix well. Serve with yogurt sauce on the side.
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