We love Mediterranean food! The use of fresh ingredients, herbs and spices make these tasty meatballs loaded with flavor. Great as an appetizer or as a main course, these easy to make gluten free lamb meatballs are wonderful to prepare ahead for a party or eaten just as is. Watch as these meatballs disappear quickly.
Pegs gluten free Chicken Meatball recipe is a family favorite. Since I prefer to eat lamb instead of chicken, I played around with her original recipe to create this one and made them Paleo too! I swapped basil and oregano with mint and dill for a more Greek influence. It paired nicely with the lamb flavors, and I added a little more depth to the flavor with some coriander and cumin. When you bite into these juicy meatballs, your taste buds are greeted with creamy feta and juicy meat.
If you are dairy free, you can simply remove the feta or substitute with Kite Hill’s chive and dill soft cheese, original ricotta, or any other of your favorite dairy free cheese alternatives. Shredded or crumble cheese work great!
Watch our recipe video here. Scroll down for the full recipe.
Gluten Free Lamb Meatballs
1lb ground lamb
¼ C red onion, diced
¼ – ½ C sheep feta cheese or Kite Hill dairy vegan feta style cheese
1 tbsp fresh mint, diced
1 tbsp fresh dill, diced
½ tsp Celtic sea salt
¼ tsp cumin
¼ tsp coriander
¼ tsp garlic
Method to Make Gluten Free Lamb Meatballs Method
- Heat medium sized sauté pan to medium-low heat.
- In a large bowl, mix all ingredients together and then form into balls with hands.
- Add olive oil to pan. Make sure it doesn’t smoke. If so, remove oil and wipe down, turn down heat and add new oil into pan. Place meatballs into pan and cook for about 1-2 minutes on the top and bottom. You want the inside to stay a little pink, keeping them nice and moist.
- Serve on a bed or arugula, with a side of tzatziki sauce, or eat as is! Enjoy!