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Low Carb Lamb and Eggplant Meatballs

These lamb and eggplant meatballs are super soft, moist and delicious! Low carb, gluten free and keto recipe.
Course Lunch, Main Course
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 410kcal
Author Georgina from


  • 1 large eggplant
  • 1 lb ground lamb
  • 3 green onions finely chopped
  • ¼ cup almond flour
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • ¼ tsp turmeric
  • ¼ tsp dried mint
  • 1 egg beaten
  • salt and pepper


  • Preheat the oven to 380F.
  • Prick the eggplant with a fork, place on a plate in the microwave and cook until starting to collapse, approx 5-7 minutes.
  • Let the eggplant cool enough to touch, then cut it open and scoop out the flesh into a large bowl.
  • Add the remaining ingredients and stir well.
  • Divide the mixture into 24 balls and place on two baking trays lined with silicone mats or parchment paper.
  • Cook in the oven for 18-20 minutes, or until cooked through.


Makes 24 meatballs. 5.5g net carbs per serving of 6 meatballs.


Serving: 6meatballs | Calories: 410kcal | Carbohydrates: 9.5g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 123mg | Sodium: 87mg | Potassium: 560mg | Fiber: 4g | Sugar: 4g | Vitamin A: 175IU | Vitamin C: 4.2mg | Calcium: 60mg | Iron: 3mg