Adapted from jensgonepaleo.
Makes about 42 appetizer-sized bites or 12 one-inch meatballs.
2 Tbsp olive oil or coconut oil
1 red onion, very finely chopped
1 lb ground lamb
3 large garlic cloves, crushed through a press
2 eggs, lightly beaten
1 cup loosely packed fresh flat-leaf parsley leaves, finely chopped
1 cup loosely packed fresh mint leaves, finely chopped, plus sprigs for garnish
1-1/2 tsp ground cumin
1 tsp ground cinnamon
1 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp almond flour (optional)
lemon wedges for squeezing and for garnishing
NOTE: To save time, you can pulse onion in food processor, wipe it out and then pulse garlic, parsley, and mint.
- In a large skillet over medium-low heat, warm the oil. Add the onion and saute, stirring occasionally for about 10 minutes, or until very soft. Transfer to a small bowl to cool.
- While onion mixture cooks, combine lamb, garlic, eggs, parsley, chopped mint, cumin, cinnamon, 1 tsp salt, and 1/2 tsp pepper. Add cooled onions. Combine thoroughly with a wooden spoon or your hands.
- Using your hands or a small scoop, form the mixture into balls the size of a walnut (for party fare) or larger (for dinner). I use a melon baller to form the perfect bite-size meatballs for dipping and a cookie batter scoop for dinner-sized meatballs.
- Place on prepared baking sheet fitted with a rack or use a water broiler.
- Preheat broiler. Place meatballs about 4 inches from heat, turning once with tongs, until brown and crispy on both sides, about 10 minutes total. Remove the baking sheet from the oven and transfer meatballs to a platter or chafing dish.
- Just before serving, squeeze lemon juice over the meatballs and garnish with the remaining lemon wedges and mint sprigs.
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