Lamb and Eggplant Meatballs

These lamb and eggplant meatballs are seasoned with cumin and mint and are SO delicious! Low carb, gluten free and keto recipe.

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These meatballs aren't dense in the slightest. Even when fully cooked, they remain light due to the eggplant - and yet filling! Putting eggplant into meatballs is an unusual idea, but try it - I think you'll agree with me that it works! I would serve these for an appetizer or snack, but you could also serve them as a main meal with cauliflower rice or similar!

I've used fresh mint in this recipe, but if you only have dried mint then use just one teaspoon. And if you can't find ground lamb - these meatballs also work perfectly with ground meat!

Check all my recipes for best low carb meatballs!

How to Make Lamb and Eggplant Meatballs

Cook one large (or two small) eggplants in the microwave by pricking it all over with a fork (no explosions, thank you!) and placing it on a plate.

Cook on full power until the sides of the eggplant start to collapse. Cut it open and it should be soft inside.

Scoop out the flesh, breaking it apart as you go - like you were pulling pork or chicken. Place in a large bowl with ground lamb, almond flour, ground cumin, and onion powder.

Stir well, add a beaten egg and some chopped fresh mint, and mix again. If you're used to ground beef Italian-style meatballs this mixture will look VERY different, but keep going! Season generously with salt and black pepper.

Form 24 golf-ball sized meatballs and place them on a baking tray lined with a silicone mat or parchment paper. 

Roast in a preheated oven for 18-20 minutes or until cooked through. The spices will make your kitchen smell fantastic!

Serve warm with low carb tzatziki or sour cream.

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Lamb and Eggplant Meatballs

5 from 2 votes

These lamb and eggplant meatballs are seasoned with cumin and mint and are SO delicious! Low carb, gluten free and keto recipe.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Makes: 24 Meatballs

Net Carbs: 5.5

Calories: 333

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 large eggplant or 2 small eggplants about 12 oz total
• 1 lb ground lamb
• ¾ cup almond flour
• 1 tbs ground cumin
• 1 teaspoon onion powder
• 1-2 tbs chopped fresh mint
• 1 egg beaten
• salt and pepper

Equipment

• McCormick Onion Powder, 2.62 oz
• Oh! Nuts Blanched Almond Flour
• AmazonBasics Silicone Baking Mat Sheet, Set of 2

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 380F.
2. Prick the eggplant(s) with a fork, place on a plate in the microwave and cook until starting to collapse, approx 5-7 minutes.
3. Let the eggplant cool enough to touch, then cut it open and scoop out the flesh, breaking it apart as you go - like you were pulling pork or chicken. Place in a large bowl with the lamb, almond flour, cumin, and onion powder.
4. Stir well, then add the beaten egg and mint, and mix again. Season generously with salt and black pepper.
5. Form 24 golf-ball sized meatballs and place them on a baking tray lined with a silicone mat or parchment paper. 
6. Roast for 18-20 minutes or until cooked through.
7. Serve warm with low carb tzatziki or sour cream.

Nutrition

Serving: 4meatballsCalories: 333kcalCarbohydrates: 9gProtein: 23gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 14gCholesterol: 104mgSodium: 173mgFiber: 3.5gSugar: 2gNet Carbs: 5.5g

Notes

Makes 24 meatballs. 5.5g net carbs per serving of 4 meatballs.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.

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