Lamb is one of the most distinct meats for me, flavor wise, and love to get my hands on it when I can. Of course it’s expensive, so it’s a once in a while type of love affair.

Today, we’re going to make some Moroccan Meatballs – the flavors of the Mediterranean paired with the fresh mint, cilantro, and thyme that are all so prevalent in Moroccan cooking. If you’ve had lamb at a Mediterranean or even middle eastern restaurant, you’ll know exactly what this tastes like. It tastes just like they’d make it – authentic, clean flavors, and marry well with one another. The mint, cumin, thyme, and oregano all play off of each other as you take a bite and enjoy the flavors.

The yogurt sauce is very thick, just what you’d expect if you used real Greek yogurt. Cumin and lemon create an aromatic flavor that bursts through the rich and deep flavors of the lamb – giving you a perfect appetizer or a perfect dinner with a salad on the side. Feel free to combine the runoff fat from the meatballs into the sauce. It tints the sauce a slightly yellow color, but it adds so many more fats and packs on to the flavor that runs through the entire dish.

Make sure you check out my newest released cookbook: Ketofied! Comfort Foods Made Low Carb. This is how I keep the website running, pay for the food bills, and generally help me out with my finances. I know you’ll enjoy it!

What’s your favorite Moroccan recipe? Let me know in the comments below!

Read the full recipe with full nutrition breakdown and stepbystep pictures over at: https://www.ruled.me/lowcarbmorocca...



Ingredients:
Low Carb Moroccan Meatballs
1 pound ground lamb
1 tablespoon finely chopped fresh mint
1 tablespoon finely chopped fresh cilantro
2 teaspoons fresh thyme
1 teaspoon minced garlic
1 teaspoon ground coriander
1 teaspoon kosher salt
1 teaspoon ground cumin
½ teaspoon onion powder
½ teaspoon allspice
¼ teaspoon paprika
¼ teaspoon oregano
¼ teaspoon curry powder
¼ teaspoon freshly ground black pepper

Faux Yogurt Sauce
½ cup coconut cream
2 tablespoons coconut water
1 ¼ teaspoons cumin
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
Zest ½ lemon
1 teaspoon lemon juice
¼ teaspoon salt

Nutrition Summary: This made a total of 18 meatballs, which came out to about 4 servings. Each serving comes out to be 399 Calories, 32.5g Fats, 3g Net Carbs, and 19.5g Protein.



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