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Lamb Meatballs with Mint Gremolata – Keto

  • Author: Mellissa Sevigny
  • Yield: 24 meatballs 1x
  • Category: Low Carb Meatball Recipe
  • Cuisine: Middle Eastern


Flavorful and tender, these lamb meatballs with mint gremolata are the perfect way to lighten up your meals for Spring! Dairy free, Paleo, Whole 30, Atkins, THM, Banting



For the meatballs:

  • 2 lbs ground lamb
  • 2 eggs
  • 1/2 cup superfine almond flour **
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 1/2 Tbsp Za’atar seasoning
  • 1 tsp kosher salt
  • 3 Tbsp water
  • 2 Tbsp olive oil for frying

For the gremolata:

  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh mint
  • 1 Tbsp lime zest
  • 2 cloves garlic, minced


For the meatballs:

  1. Combine the meatball ingredients (except olive oil) in a medium bowl and mix well.
  2. Form into 24 one and a half inch (approximately) meatballs.
  3. Heat the olive oil in a nonstick saute pan over medium heat.
  4. Cook the meatballs in batches until brown on both sides and cooked through – about 2-3 minutes per side.
  5. Remove cooked meatballs and place on a paper towel lined plate until ready to serve.
  6. Serve warm, sprinkled generously with gremolata.

For the gremolata:

  1. Combine the ingredients in a small bowl and mix well.


** To see what products and brands I recommend for best results in my recipes, check out the IBIH Pantry Recommendations page!

Spaghetti squash is optional but recommended – it is not included in the nutrition information however.


  • Serving Size: 4 meatballs
  • Calories: 306
  • Fat: 17g
  • Carbohydrates: 2g net
  • Protein: 35g

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