These meatballs are a weekly (or at least fortnightly) staple meal in our home and are always a favorite. They are easy to make, autoimmune friendly, egg-free, gluten-free and grain-free! I usually make them with hot chips of either the nightshade or sweet potato variety but they can go along with a noodle dish nicely. I prefer to have them with sliced avocados, sweet potato fries and my cultured hummus or cauliflower hummus. I don’t tend to serve them with noodles… because I can’t eat nightshades or dairy myself and have not yet created a pasta sauce that our whole family agrees upon of the AIP variety.
Obviously you can use other meats, but lamb is the least inflammatory for me and I love it. I get my Himalayan pink salt from Costco, the Konjac root from Amazon and the Rosemary Garlic, Souvlaki (I usually pick one of the two) and Roasted Garlic Aioli from my friend Kim’s Epicure Shop. I love these spices and use them daily. They are high quality, clean and well balanced!
Lamb Meatballs
Equipment
- oven
- Cast Iron Pan
- Bowl
Ingredients
- 2 lbs ground grass fed lamb mince
- 2 tsp konjac root/glucomannan powder you can sub with 1 egg, but they will be wet unless you add a tsp of coconut flour or tbsp of arrowroot
- 1-2 tbsp crushed garlic optional
- 1-2 tsp dried ground roasted garlic I like epicure’s roasted garlic aioli
- 2 tsp souvlaki seasoning or rosemary garlic seasoning (also from epicure)
- 1 tsp ground black pepper
- 2 tsp pink salt
Instructions
- Preheat oven to 350°F
- Mix all ingredients together and hand form into 2” diameter balls. For a quicker baking time, opt for golf ball size.
- Sear them on one side in a large cast iron pan, then roll them over and spread them out evenly, searing them on the other side for a minute.
- Bake for 25-30 minutes. (If golf ball size, bake 20 minutes)
- Serve with chips and veggies or noodles and Pecorino Romano or Parmesan
