Low Carb Moroccan Meatballs

Recipe by Cross GymCourse: Keto Recipes


Prep time


Cooking time





Lamb is one of the very distinct meats, taste-wise.
Today, we’re going to prepare some Moroccan Meatballs — the tastes of the Mediterranean paired together with mint, cilantro, and thyme which are so widespread in Moroccan cooking. If you have had lamb in a Moroccan or middle eastern restaurant, then you will know just what this tastes like. It tastes exactly like they would make it authentic, clean tastes, and marry nicely with each other. The mint, cumin, thyme, and oregano all play together as you take a bite and enjoy the tastes.


  • Low Carb Moroccan Meatballs
  • 1 pound ground lamb

  • 1 tablespoon finely chopped fresh mint

  • 1 tablespoon finely chopped fresh cilantro

  • 2 teaspoons fresh thyme

  • 1 teaspoon minced garlic

  • 1 teaspoon ground coriander

  • 1 teaspoon kosher salt

  • 1 teaspoon ground cumin

  • ½ teaspoon onion powder

  • ½ teaspoon allspice

  • ¼ teaspoon paprika

  • ¼ teaspoon oregano

  • ¼ teaspoon curry powder

  • ¼ teaspoon freshly ground black pepper

  • Faux Yogurt Sauce
  • ½ cup coconut cream

  • 2 tablespoons coconut water

  • 1 ¼ teaspoons cumin

  • 1 tablespoon finely chopped fresh cilantro

  • 1 tablespoon finely chopped fresh mint

  • Zest ½ lemon

  • 1 teaspoon lemon juice

  • ¼ teaspoon salt


  • Preheat oven to 350F. Finely chop 1 tbsp. fresh mint, 1 tbsp. fresh cilantro, and 2 tsp. Fresh Thyme.
  • Break up the ground lamb, then add the chopped spices plus 1 tsp. Minced Garlic, 1 tsp. Ground Coriander, 1 tsp. Kosher Salt, 1 tsp. Ground Cumin, 1/2 tsp. Onion Powder, 1/2 tsp. Allspice, 1/4 tsp. Paprika, 1/4 tsp. Oregano, 1/4 tsp. Curry Powder and 1/4 tsp. Freshly Ground Black Pepper.
  • Mix together the mixture well so that all of the spices are evenly distributed.
  • Roll the meat into 15-18 meatballs. You can alternatively make larger meatballs if you want to make this an entree. Put the meatballs in the oven for 15-18 minutes or until the center is no longer pink.
  • While meatballs are baking, measure out 1/2 cup coconut cream from the top of a can of coconut milk.
  • Add 2 tbsp. coconut water from underneath the cream in the can. Then, add 1 1/4 tsp. Cumin, 1 tbsp. Finely Chopped Cilantro, 1 tbsp. Finely Chopped Mint.
  • Mix the sauce well, then zest 1/2 lemon and add 1 tsp. lemon juice. Mix well.
  • Let the meatballs cool for a moment before serving. Optional: Add runoff fats from the meatballs into the sauce and mix well.
  • Serve with faux yogurt sauce on the side!


  • This makes around 18 meatballs, which came out to about 4 servings. Each serving comes out to be 399 Calories, 32.5g Fats, 3g Net Carbs, and 19.5g Protein.

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