Garlic Parsley Gluten Free Lamb Meatballs
This deliciously addicting lamb meatballs recipe is Gluten Free, Paleo, and Keto diet friendly as well. This easy recipe is perfect for meal prep – because it can be made in less than an hour (prep time included). The garlic powder balances out the cumin to create a great savory taste enriched by the parsley and Worcestershire sauce (which also helps the meatballs retain moisture) and held together by the gluten free breadcrumbs and egg. Lamb is a great healthy alternative to beef. It’s also high in iron which makes this a great meal for those, me included, who suffer from iron deficiencies or are anemic. Pair with the delicious Gluten Free Chickpea Banza spaghetti pasta for extra protein! – Kara, The Accidental Chef
Serves 4
Ingredients:
- 16 oz. of ground Lamb
- 1 Egg
- 2 tsp of Parsley
- Salt and pepper
- 1/2 tsp of Cumin
- 1/4 tsp of garlic powder
- 1/4 cup of Gluten Free Italian Style Bread Crumbs
- 1 tbsp of Worcestershire Sauce Low Sodium
- 1 28 oz can of Crushed Peeled Tomatoes
- 1 tbsp of freeze-dried basil
Directions:
In a large bowl, combine the ground lamb, egg, parsley, cumin, garlic powder, salt and pepper, the Worcestershire sauce and the breadcrumbs together.
Gently form the small meatballs and set aside.
Heat a large nonstick pan to medium, spray and cook the meatballs on each side for 3 minutes or until they have browned on each side.
Add the crushed tomato sauce and basil. And then let the sauce and meatballs simmer for 10 mins.
After 10 minutes, remove from heat, pair with some delicious Banza Spaghetti Made from Chickpeas.
Top with fresh grated parmesan or fresh basil and enjoy.
Serves 4 | Calories per serving : 377 | Fat: 24.3 g | Carbs: 13.9 g | Net Carbs: 10.6 g | Protein: 23.8 g |Iron: 25.4 %
