Description
These Gluten-free Lamb Meatballs are made with mint, parsley and cilantro, stewed in a fragrant nightshade-free nomato sauce. They’re AIP, paleo & Whole30 compliant.
Ingredients
Units
Scale
Meatballs
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1 TBSP mint
- 1 small yellow onion
- 3 cloves garlic
- 1/4 tsp lemon zest
- 1 lb ground lamb
- 1.5 tsp salt
- 1 tsp cinnamon
- 2 TBSP olive oil
Sauce
- 3 cups nomato sauce
- 1/2 tsp cinnamon
- 1/2 tsp dried oregano
- fresh parsley to garnish
Instructions
Meatballs
- To a food processor add cilantro, parsley, mint, onion, garlic and lemon zest and pulse until the onion and garlic are finely diced.*
- In a large bowl combine ground lamb with salt and cinnamon along with mixture from step 1.
- Use your hands to bring mixture together and shape into meatballs about 1-inch in diameter.
- In a large, deep skillet or cast iron pot over medium heat, add olive oil.
- Once warm, add meatballs in an even layer and cook ~ 5 minutes per side, ensuring that you get a nice sear on each side.
- Remove meatballs from pan and set aside.
Sauce
- To the same pan, add nomato sauce, cinnamon and oregano and bring to a simmer over low-medium heat.
- Return meatballs to the pan and allow to cook 5-7 minutes further.
- Remove from heat and serve warm, garnishing with freshly chopped parsley, if desired.
Notes
*If you don’t have a food processor, simply finely dice cilantro, parsley, mint, onion, garlic and lemon zest with a sharp knife.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Mains
- Method: Stovetop
- Cuisine: International
Keywords: aip, paleo, whole30, lamb, lamb meatballs, gluten-free meatballs, gluten-free, whole30 recipes, spiced meatballs