If you've followed me long enough then you know that my Armenian husband loooooves a hearty lamb dinner! This is my go-to recipe for tender, savory lamb meatballs that utilizes a slow cooker for quick and easy preparation. The recipe calls for a very simple red sauce to be buzzed in a food processor and poured over the meatballs to simmer together for hours over low heat. The result is comfort food at it's best! Feel free to double the recipe and use leftover meatballs on a handful of veggies as small meals and power snacks for days. Enjoy!
½ yellow onion, grated
¼ cup coconut cream
2 egg yolks
½ teaspoon ground cinnamon
1 teaspoon ground cumin
¼ teaspoon Red Pepper Flakes
pinch of ground cayenne pepper
sea salt and black pepper
¼ cup fresh mint, minced
¼ cup sun dried tomatoes, minced
2 tablespoons coconut flour
2 tablespoons Ground Flax Seed
2 pounds ground lamb
1 tablespoon olive oil
1 (28 oz) can whole tomatoes, undrained
¼ teaspoon Red Pepper Flakes
1 sprig fresh rosemary
1 teaspoon fresh thyme
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ cup fresh orange juice
sea salt and black pepper
1 bay leaf
In a large bowl, combine all meatball ingredients, except the olive oil, and form 1” meatballs.
Place the olive oil in a large skillet over medium-high heat. Cook each meatball for 2 minutes per side, then transfer to a slow cooker.
For Sauce: Process all of the ingredients, except the bay leaf, in a food processor until smooth.
Pour the sauce over the meatballs. Add the bay leaf. Cook on low for 6-8 hours. Remove the bay leaf. Serve the meatballs with a spoonful of sauce. Enjoy!
Calories: 195
Fat: 9g
Carbohydrates: 4g
Sodium: 70mg
Fiber: 2g
Protein: 23g
Sugar: 2g