Carnivore/Ketovore Greek Lamb Meatballs

Carnivore/Ketovore Greek Lamb Meatballs

I normally hate onions and include them maybe a half a dozen times per year in a recipe. They are really not my favourite ingredient BUT this recipe wasn’t just about me and the onions do make it. My hubby asks for these Carnivore Ketovore Greek Lamb Meatballs and Tzatziki Sauce regularly so I am more than happy to oblige such a request from someone who rarely asks for anything.

I am the type who LOVEs to double this recipe and enjoy it for a few days. You can do that by simply doubling the recipe below.

Supplies:

• grater or garlic press

• lemon juicer (can squeeze by hand)

• measuring spoons

• large bowl

• regular spoon

• baking sheets

• parchment paper

Ingredients:

• 1lb ground lamb

• 1/4 red onion, diced

• 2-3 cloves of garlic, minced or finely grated

• 1 large egg

• 1tbsp lemon juice

• 2tsp fresh or 1 tsp dried oregano

• 1 tsp kosher salt

• 1tsp ground cumin

• 1/4 tsp black pepper

• 1/4 tsp cayenne

Instructions:

1. Preheat oven to 425F.

2. In a large bowl combine all ingredients.

3. Mix together by hand until well combined.

4. Line a baking sheet with parchment paper. (If doubling the recipe, you may need two bookie sheets - or just place the meatballs closer together.)

5. Using a tablespoon, measure out small heaping tablespoon sizes of the meat mixture and roll or drop onto a cookie sheet. (I am not fancy so I just loosely form the meatballs.)

6. Bake for 20-25min or until no longer pink inside.

7. OPTIONAL: I like to throw them into a hot pan afterwards to crisp up the outside of the meatballs. It is SO delicious crisp!

8. Serve with tzatziki sauce or eat solo.

9. Store in an air tight container for up to 7 days - IF they last that long! lol