Low Carb Moroccan Meatballs Recipe

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Low Carb Moroccan Meatballs Recipe
Unleash the flavors of Morocco with our delicious Moroccan Meatball recipe! Watch as we prepare a mouthwatering meatball mixture using ground lamb infused with an array of aromatic herbs and spices. Learn how to perfectly roll and bake these savory meatballs to perfection. To complement these, we'll create a delightful faux yogurt sauce using coconut cream and fresh ingredients, offering a dairy-free twist that’s just as creamy and delicious. Perfect for a family dinner or special gathering, these Moroccan Meatballs are sure to impress. Don't forget to like and share this video if you enjoyed it!

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Low Carb Moroccan Meatballs recipes

1 pound ground lamb
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh thyme
1 teaspoon minced garlic
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon allspice
¼ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon curry powder
¼ teaspoon freshly ground black pepper
Faux Yogurt Sauce
½ cup coconut cream
2 tablespoons coconut water
1 ¼ teaspoons cumin
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
Zest ½ lemon
1 teaspoon lemon juice
¼ teaspoon salt

1. Preheat oven to 350F. Finely chop 1 tbsp. fresh mint, 1 tbsp. fresh cilantro, and 2 tsp. Fresh Thyme.
2. Break up the ground lamb, then add the chopped spices plus 1 tsp. Minced Garlic, 1 tsp. Ground Coriander, 1 tsp. Kosher Salt, 1 tsp. Ground Cumin, 1/2 tsp. Onion Powder, 1/2 tsp. Allspice, 1/4 tsp. Paprika, 1/4 tsp. Oregano, 1/4 tsp. Curry Powder and 1/4 tsp. Freshly Ground Black Pepper.
3. Mix together the mixture well so that all of the spices are evenly distributed.
4. Roll the meat into 15-18 meatballs. You can alternatively make larger meatballs if you want to make this an entree. Put the meatballs in the oven for 15-18 minutes or until the center is no longer pink.
5. While meatballs are baking, measure out 1/2 cup coconut cream from the top of a can of coconut milk.
6. Add 2 tbsp. coconut water from underneath the cream in the can. Then, add 1 1/4 tsp. Cumin, 1 tbsp. Finely Chopped Cilantro, 1 tbsp. Finely Chopped Mint.
7. Mix the sauce well, then zest 1/2 lemon and add 1 tsp. lemon juice. Mix well.
8. Let the meatballs cool for a moment before serving. Optional: Add runoff fats from the meatballs into the sauce and mix well.
9. Serve with faux yogurt sauce on the side!

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.