I’m a lamb meatball fanatic, and I love every single thing about these incredibly flavorful keto spicy lamb meatballs. My goodness they’re damn good. You have to make these low-carb lamb meatballs ASAPington! Oh, and that lemon-herb yogurt sauce?? Girl. It’s not a game. If you’re not following a low-carb or keto diet, you can easily swap out the cucumber slices for little cute rounds of naan or pita bread. Trust me, if that were my life right now, I’d be doing that.
My spicy lamb meatballs are loaded with fresh herbs, fresh garlic, two kinds of chiles (you can use any kind you want), and I also added some extra fat as lamb tends to run on the leaner side. I didn’t want dried out keto lamb meatballs, so make sure you add that necessary fat to make these ultra moist and plump. Both the meatballs and lemon-herb yogurt sauce can be made a day in advance. Which may actually be better because those flavors get a chance to meld and marry. Everybody wins.
Not to mention, these cook fast! We pop these under the broiler for a super fast high-roast, then they get a quick brush of balsamic vinegar (typical for lamb meatballs) then another hot ass blast under the broiler until they’re done. Depending on the strength of your broiler, the whole cook time only takes about 8-10 minutes total.
Make sure you season the lemon-herb yogurt sauce to taste. Really get creative with that one, add what you love and as much of it as you want.
It’s football season again, so it’s time to start pumping out some killer low-carb and keto-friendly appetizers to celebrate the festivities. I promise if you make these, they won’t last.
How to make spicy lamb meatballs
Watch this Youtube video for visual instructions on how to make these incredible keto lamb meatballs, and don’t forget to subscribe to my channel.
Intensely-flavored Spicy Lamb Meatballs that are low-carb and keto-friendly. Served with a zesty creamy Lemon-Herb Yogurt Sauce. This keto lamb meatball appetizer will not last long once you make it. It’s so good.
Combine all the ingredients for the sauce in your food processor, and blend until smooth. Adjust seasoning if needed, and consistency by adding either more mayo or lemon juice if needed.
Transfer the sauce to a bowl and cover with plastic wrap until ready to use. You can do this a day in advance.
For the meatballs
In a large bowl add the lamb, butter, olive oil, dried oregano, granulated onion, ground cumin, smoked paprika, ground ginger, sumac (if using), cinnamon, turmeric, ground black pepper, crushed red pepper flakes and kosher salt. Using two forks, gently mix everything together so that the fat and seasonings are well combined with the meat. Then add all of the remaining ingredients except for the balsamic vinegar. Gently toss to combine everything, then cover with plastic and place in your fridge so the flavors marry, about an hour. You can do this a day in advance.
After an hour at minimum, form the meatballs. They should be able to fit your cucumber slices, so try not to make them too big. Place the shaped meatballs on a foil-lined baking sheet and place them in the fridge or freezer so that the butter hardens up, about 15-20 minutes. Meanwhile, preheat your broiler and set the oven rack about 6 to 8 inches below the broiler.
Once your broiler is super hot, place the meatballs in the oven. Let them cook for about 4-6 minutes (this will depend on the strength of your broiler). A visual clue is that they’re starting to sizzle and release their oils. After about 4 to 6 minutes, remove the meatballs from under the broiler and brush them with balsamic vinegar. Place them back under the broiler to continue roasting, about 2 to 3 minutes longer. You’ll know the meatballs are ready when they’re firm (but springy) to the touch. If they’re mushy, they’re not done — so continue broiling. When the meatballs are done, let them rest a couple of minutes, then drain them on paper towels to remove excess oil. Top your cucumber slices with a small dollop of the lemon-herb yogurt sauce, followed by a meatball, then garnish with the feta crumbles, red onion, fresh cilantro and dill. Use toothpicks to keep them together if needed.