Nutrition Facts
Servings: 4 ServingCalories:385kcalTotal Fat:28gSaturated Fat: 11gTotal Carbohydrate:6gDietary Fiber: 1gSugars: 2gProtein:24g
Keto Moroccan Lamb Meatballs with Mint Yogurt Dip
There’s something incredibly satisfying about meatballs. They’re cozy, comforting, and endlessly customizable—which makes them a keto dream food. But sometimes, we crave something beyond the usual beef-and-marinara combo. That’s where these Moroccan Lamb Meatballs come in.
We first made this dish on a weeknight when we wanted something different, something exciting—but still low-carb and manageable after a long day. The pantry was calling out with warm spices like cumin, paprika, and cinnamon, and we had ground lamb on hand, so we followed the flavor. And wow—these meatballs delivered. Juicy, spiced lamb, paired with a bright mint yogurt dip… it's a flavor bomb that transports you straight to the souks of Marrakech.
This dish feels both indulgent and light at the same time. The warm, earthy spices in the meatballs balance beautifully with the fresh herbs and tangy yogurt. It’s the kind of meal that wakes up your palate without weighing you down—and it all comes together in under 30 minutes. We’ve served it for dinner parties, made it part of our meal prep, and even packed the meatballs cold as a quick protein-rich snack.
If you’re craving a keto meal that’s full of flavor, culture, and comfort, these Moroccan Lamb Meatballs are your new go-to.
Description
These keto lamb meatballs are packed with Moroccan-inspired spices like cumin and cinnamon, and served with a refreshing mint yogurt dip for balance. Just 5g net carbs and full of bold flavor.
Ingredients
- 1 lb ground lamb
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley
- 1 tbsp olive oil (for pan-searing, optional)
- 1/2 cup plain full-fat Greek yogurt
- 1 tbsp finely chopped fresh mint
- 1/2 tbsp lemon juice
- 1/4 tsp garlic powder
- Salt to taste
For the Lamb Meatballs:
For the Mint Yogurt Dip:
Instructions
- Preheat oven to 400°F or heat a skillet over medium-high heat if pan-searing.
- In a large bowl, combine all lamb meatball ingredients. Mix until just combined—don’t overwork it.
- Use your hands or a cookie scoop to form 16 small meatballs.
- For baking: Place meatballs on a parchment-lined baking sheet and bake for 15–18 minutes, or until fully cooked.
- For stovetop: Heat 1 tbsp olive oil in a skillet, then cook meatballs in batches, turning occasionally, until browned and cooked through (about 10–12 minutes).
- While meatballs cook, stir together all dip ingredients in a small bowl.
- Taste and adjust salt or lemon juice to your preference.
- Chill until ready to serve.
- Plate meatballs with a generous scoop of the mint yogurt dip. Garnish with extra parsley or mint if desired.
Make the Meatballs:
Make the Mint Yogurt Dip:
Serve:
Note
Substitutions & Variations
- Ground lamb swap: Use ground beef or ground turkey if lamb isn’t available.
- Dairy-free: Substitute Greek yogurt with a dairy-free yogurt alternative (like coconut yogurt) and adjust lemon juice for tang.
- Extra heat: Add a pinch of cayenne or chili flakes to the meatball mix for a spicier kick.
- Bulk it up: Serve over a bed of cauliflower rice or keto tabbouleh.