I love lamb. I was in a meatball mood, but wanted to keep dinner grain-free. Almond flour worked beautifully with both the texture and flavor. I hope you love it! If you’re strict Whole30 or Paleo, leave out the feta.
Jen’s Grilled Grain-Free Lamb Meatballs with Eggplant and Tomatoes
Go start up the coals in your grill so they’ll be ready for you!
1 pound ground lamb
¼ cup almond flour
1 Tablespoon Greek seasoning (I use Penzeys, but made my own copycat mixture for a buddy. You can find that here.)
¼ small red onion – chopped
3 cloves of garlic – pressed or minced
Handful of parsley leaves – chopped
Combine and make 12 meatballs. Pop them into the fridge to firm up nicely while you do everything else.
2 eggplants – sliced ½”
Brush lightly with a little olive oil on each side (around 2 ½ Tablespoons total)
Sprinkle both sides (I don’t measure)
Grill the eggplant til it has a little color on both sides, about 3 minutes per side, and has softened a little. Reserve.
If you’re using a meatball basket, be sure to spray the insides with nonstick cooking spray. Over the sink. You don’t want to deal with that all over the counter. Pop the meatballs in and grill them til they reach an internal temp of 160 degrees F, about 5 minutes per side.
2 big tomatoes – cut into wedges, and salted lightly
½ cup feta (optional)
¼ cup pine nuts – toasted (a few minutes in a dry skillet over med til they start to get fragrant and hint at color)
¼ cup raisins or sultanas
Handful of mint and parsley
A sprinkle of pepper
Round the plate out with seedless grapes.
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Meatball basket. I have two. They work well in the grill and the smoker. Amazon won’t generate a link right now, but if you use one of my other links to get to Amazon and type “meatball basket” in the search, it’s the first one, Outset.
My favorite knife. It’s a 7″ full tang Santoku. Full tang just means that the blade runs the full length of the knife. The blade and handle aren’t two separate components, so there’s no breaking point. I chose the Ikon handle design, which is wonderfully ergonomic. I have spent hours on a produce sculpture before and my hand was just as comfy at the end. It’s worth the pennies.
I get asked about my spice wall all the time. The magnetic tins on the wall are great for any spices or salt-free blends. Salt corrodes the tins, so anything with salt is in a glass jar on the counter underneath. Spices stay fresh for about 6 months to a year, so you don’t want more tins than you’ll use up in that time.