About the Recipe
Presenting my Keto Lamb Meatballs, a protein-dense, keto-friendly recipe designed for muscle recovery and sustained energy. The ground lamb and Greek yogurt offer complete proteins and essential fatty acids, critical for muscle repair and cellular health. Cumin and coriander add bioactive compounds with anti-inflammatory properties, supporting recovery. Paired with a low-carb cauliflower option, this meal is nutrient-packed, promoting ketosis while fuelling the body and mind with optimal nutrition. (For additional nutritional information see Ingredients Index).
Ingredients
500g ground lamb
½ brown onion, chopped
2 tbsp Greek yogurt + more for optional servingÂ
1 egg
2 garlic cloves, minced
1 tsp kosher salt, or to taste
½ tsp black pepper, or to taste
1 tsp onion powder
1 tsp ground cumin
½ cup coriander - chopped
2 tbsp extra-virgin olive oilÂ
1 can crushed tomatoes
1 whole cauliflower (optional - for serving)
Preparation
Step 1
Over medium-high heat, saute onion until golden brown.
Step 2
In a bowl, combine the cooked onion, ground lamb, egg, Greek yogurt, garlic, kosher salt, black pepper, onion powder, ground cumin, and coriander. Using a spoon, measure out even portions of the mixture onto a plate. With wet hands for easier handling, shape each portion into a round meatball.
Step 3
Heat the olive oil in a large pan over medium-high heat until sizzling. Add the meatballs and cook them until golden brown, turning frequently. (about 5-7 minutes). Add canned tomatoes, and cover with the lid and cook the meatballs until they are cooked through. (about 2-3 minutes).
Step 4
Optional: Serve on top of your cauliflower rice* (see below), and add a spoon of Greek yogurt on top for extra protein.
Cauliflower Rice:
Option 1: Blender
Cut the cauliflower into small florets. Wash and dry thoroughly.
Place a few florets in a blender. Pulse on low, working in small batches, to achieve a rice-like texture. Avoid over-blending, as it can turn mushy. Transfer each batch to a large bowl as you go.
 Heat a non-stick skillet over medium heat. Add the cauliflower rice and sauté for 5–7 minutes, stirring occasionally until slightly tender. Season with salt if desired.
Option 2: GraterÂ
Cut the cauliflower into small florets. Wash and dry thoroughly.
Use the medium or large holes on a box grater to grate the cauliflower florets into a rice-sized texture.
 Heat a non-stick skillet over medium heat. Add the cauliflower rice and sauté for 5–7 minutes, stirring occasionally until slightly tender. Season with salt if desired.
Macros
Per serve (4)
Calories: 465.75 kcal
Protein: 36.2g
Carbohydrates: 15g
Sugars: 6g
Fats: 27g
Saturated fats: 9.8g
Monounsaturated fats: 14.9g
Polyunsaturated fats: 2.3g