These lamb and eggplant meatballs are super soft, moist and delicious. And low carb, of course!
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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!
Cook the eggplant 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, finely chopped green onions, onion powder, cumin, turmeric, dried mint and almond flour.
Stir well, add a beaten egg, and mix again. If you’re used to ground beef Italian-style meatballs this mixture will look VERY different, but keep going! Spoon out 24 balls onto two baking trays lined with silicone mats or parchment paper. The mixture will feel fairly loose, but will firm up during cooking.
Bake in a preheated oven (at 380F) for 18-20 minutes until cooked through. The spices will make your kitchen smell fantastic!
Amazing lamb and eggplant #lowcarb #meatballs - these have got to be tried! Click To Tweet