Minty Meatballs

Servings 4 servings


  • 2 pounds ground lamb
  • 1 small red onion finely chopped
  • 3 cloves garlic pressed
  • 2 eggs lightly beaten
  • 1 cup finely chopped fresh mint
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon ghee or use additional olive oil
  • 2 teaspoons sea salt
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper


  • Preheat indoor or outdoor grill to MEDIUM-HIGH. In a large bowl, combine all the ingredients; blend thoroughly with your very clean hands. Form meatballs to your size preference (I usually pack them to be a couple inches thick) and place on a sheet of wax paper. Place meatballs on grill and cook for 5 minutes per side or until cooked through, depending on thickness.


SERVING SUGGESTION: Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with gluten-free curry powder, salt and pepper and fluff with a fork). Add steamed baby carrots and green peas on the side.
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