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Spicy Tandoori Lamb Meatballs

Low carb grain-free meatballs with tandoori spices. Using chia seed for the binder ensures that they stay juicy and full of flavour. Paleo-friendly!
Servings 32 + meatballs

Ingredients

  • 2 lbs ground lamb or ground pork, beef or a mixture
  • 2 cloves garlic minced
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup ground chia seed
  • 1/4 cup water
  • 2 tbsp coconut aminos or soy sauce
  • 1 tbsp fish sauce use Red Boat for paleo
  • 2 tsp paprika
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 to 2 teaspoon cayenne pepper depending on how hot you like it
  • 3 tbsp sesame seeds for garnish
  • Additional chopped cilantro for garnish

Instructions

  1. Preheat oven to 400F and line a large, rimmed baking sheet with parchment paper.
  2. In a large bowl, combine all ingredients except for sesame seeds and mix well.
  3. Form into 1 & 1/2 inch balls and place on prepared baking sheet. You should get 32 or more meatballs.
  4. Bake 12 to 15 minutes, until browned and cooked through.
  5. Remove and sprinkle with sesame seeds and additional chopped cilantro.

Recipe Notes

Serves 8. Each serving has 6.66 g of carbs and 3.96 g of fiber. Total NET CARBS = 2.7 g.

Food energy: 395kcal
Saturated fatty acids: 12.23g
Total fat: 29.53g
Calories from fat: 265
Cholesterol: 82mg
Carbohydrate: 6.66g
Total dietary fiber: 3.96g
Protein: 21.83g
Sodium: 507mg

Nutrition Facts
Spicy Tandoori Lamb Meatballs
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.