Lamb Meatballs

  • Author: Jen/ My BIG FAT Grain Free Life
  • Yield: 21 meatballs 1x


Units Scale
  • 3 lbs. good-quality ground lamb (or half lamb and half ground beef)
  • 3/4 cup chopped cilantro
  • 1 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon onion powder
  • 2 teaspoons salt
  • 1 teaspoon cinnamon
  • 1 cup of prepared tzatziki (recipe above)
  • coconut oil, for frying
  • extra virgin olive oil, for frying


  1. Place all ingredients in a large bowl and combine with a large fork. (Don’t use hands to mix or it will compress the meat and make it tough.)
  2. Heat a large saute pan to medium low. Once hot, add some coconut oil and olive oil coming up about 1/2 inch in the pan.
  3. Scoop meatballs out (I used round spring-handled ice cream scoop). Roll and shape with hands. Flatten the tops a bit.
  4. Fry in batches in pan until nice and brown, flip and brown the other side and cook through.
  5. You may keep them warm by placing cooked meatballs on a cooling rack fit inside a sheet pan with sides and keeping in an oven set on 250F.
  6. Serve with extra tzatziki on the side.