Greek Inspired Paleo Meatballs

Meatballs are a favorite of mine for meal prepping as they are oh so portable and what's even better is that they still taste just as great the next day. Most meatball recipes contain gluten and or dairy but this recipe however, is free of any allergens or inflammatory items and is instead loaded with veggies and spices! This meatball recipe pairs perfectly with a light cucumber salad or roasted curried cauliflower for a low carb dinner or lunch!


1 lb ground lamb

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 red onion, diced

2 garlic cloves, minced

1 tsp avocado oil

1 tsp grass-fed butter

1 large egg

3 tbsp almond flour

1 tsp cumin

1 tsp cinnamon

1 pinch cayenne

1/4 tsp black pepper

3 pinch sea salt (or desired amount)

1/3 cup chopped mint


Preheat oven to 350F. Heat butter and avocado oil in a pan. Once heated add in onion, garlic and peppers and cook until onion is translucent before setting aside in large mixing bowl and allowing to cool. Once peppers and onions are cooled add in the egg, ground lamb, almond flour, mint and spices and incorporate well. Using a large spoon to portion out meat before rolling into 1-2 inch balls and placing onto baking sheet. Bake for 20-22 minutes at 350F while flipping the meatballs over about 10 minutes into cooking or half way through. Option to broil for 1-2 minutes as desired.