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Low Carb Moroccan Meatballs

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.

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

    Cup of Yum
  1. Preheat oven to 350F. Combine all of the ingredients for the meatballs and mix together thoroughly.
  2. Form 15-18 meatballs (or less if you want them large for an entree) and place on a foiled baking sheet.
  3. Bake for 15-18 minutes or until the center is no longer pink.
  4. While the meatballs are baking, combine all ingredients for the yogurt sauce and mix thoroughly.
  5. Optional: Add runoff fat from meatballs into yogurt sauce and mix well. Serve with yogurt sauce on the side.