When I want a quick protein boost for simple meals, I make a batch of meatballs to add to soups and salads throughout the week.
I’ve also enjoyed this meatballs atop my rice-free Parsnip Ristotto… now that is a winning combination! The natural sweetness of the parsnip rice works beautifully with the warming Five Spice blend and the shallots in the meatballs.
About the ingredients in Paleo Lamb Meatballs
Chinese Five Spice blend – This spice blend is a rich, earthy combination of cinnamon, cloves, fennel, star anise, and ground Szechuan peppercorns. You’ll find it in the spice section of any grocery store.
Currants – These little jewels of sweetness are a natural partner for lamb. Feel free to substitute chopped dried apricots or raisins, if you don’t have currants on hand.
Coconut Flour – My go-to grain-free flour is a binder for these meatballs, and also helps keep the meatballs moist.
If you haven’t already, don’t forget to add your FREE bag of coconut flour to your cart at Thrive here. This gift-with-purchase is available while supplies last. I’m pleased to be able to share this freebie from my favorite online health food store!
Want more recipes using this grain-free baking essential? Check out my other baking recipes.
Coconut aminos – This is a soy-free alternative to soy sauce, which you can find here or at any large grocery store. If you wish, substitute a splash of tamari sauce (which is gluten-free soy sauce).
Egg – If you do not tolerate eggs, you can omit it from the recipe. It helps bind the meatballs but is not necessary.
- 1 lb. ground lamb
- 1 tsp. Chinese Five Spice Powder
- ¼ cup finely minced shallots
- 1 egg
- 1 Tbs. coconut flour
- 1 Tbs. coconut aminos, available here
- 3 Tbs. dried currants
- ¼ tsp. salt
- Preheat the oven to 400 degrees and have ready a muffin tin.
- Combine all ingredients with your hands, then form into 12 meatballs.
- Bake meatballs, each in a well of the muffin tin, for about 18 minutes, until cooked through.
- Alternatively, Bake the meatballs until only halfway done, then finish cooking by pan-frying them in a skillet over medium heat for 5 minutes. Finishing them in a skillet allows them to brown, which adds depth of flavor, but it is not a necessary step if you want minimal prep time.
Meatballs are a go to for me as well…so easy to make ahead! Last night I made Fried Chicken Meatballs from the new book WellFed Weeknights. And I do like to take a few minutes to brown them…it adds to the flavor for sure. I have never made meatballs with lamb. In fact, after being a vegetarian (sometimes vegan) for over 30 years, lamb is the one meat I have yet to warm up to. But this sounds like an interesting flavor combo…I might have to give it a try. Thanks Lauren!
I made these with beef instead of lamb and raisins instead of currants, since that’s what I had on hand. They are absolutely delicious! I don’t even normally like meatballs, but I’ve thoroughly enjoyed these! Thanks for such a great recipe, these are going in my make again book and hopefully I can make then as intended in the future too
I noticed whilst going through your recipes etc that you had a collagen recipe book which could be downloaded. Is that still available? I have been receiving emails from you for over a few months now.
I don’t have energy always feeling flat within myself. I’m also allergic to lots of food such as wheat gluten and certain dairy therefore the interest.
Do you have a place for recipes only so that it would be easier to follow? Just thought I would ask.
Thanks I look forward to hearing from you.
Hi Colleen! The Collagen Cookbook is available for download here: http://empoweredsustenance.com/the-collagen-cookbook/
Here’s the section on my website with just recipes listed, is that what you are requesting? http://empoweredsustenance.com/category/recipes/