Turkish · Dinner
Spiced Lamb Meatball Board (Keto)
Spiced ground lamb meatballs, pan-seared with cumin, coriander and paprika, arranged on a board with whipped labneh, garlic-lemon tahini sauce, roasted red peppers, cucumber batons, olives and fresh herbs. Naan and pita are replaced with low-carb cucumber and pepper dippers for a keto-friendly mezze plate.
$7
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
598Calories
33.4gProtein
45.6gFat
9.8gCarbs
3.6gSugar
3.9gFiber
1067mgSodium
149mgChol
15.9gSat Fat
780mgPotassium
210mgCalcium
4.1mgIron
2.3mcgVitamin B12
22mgVitamin C
low-carb
gluten-free
keto
Instructions
1
Prep
Mince 1 garlic clove. Combine ground lamb, minced garlic, cumin, coriander, smoked paprika and salt in a bowl; roll into 5–6 small meatballs.
2
Sear
Heat olive oil in a skillet over medium-high heat. Sear meatballs 6–8 minutes, turning every 2 minutes, until browned and firm with no pink inside.
3
Whisk
Mince remaining garlic clove. Whisk tahini, minced garlic, lemon juice and water until smooth and pourable, thinning with extra water if needed.
4
Build
Spread labneh on one side of a board. Arrange roasted red pepper, cucumber batons and olives alongside. Nestle warm meatballs on the board.
5
Plate
Drizzle tahini sauce over meatballs and labneh. Scatter parsley and sumac over everything.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g ground lamb
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ground cumin
- 1 tsp1 tsp ground coriander
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp salt
- 2 tbsp2 tbsp olive oil
- 1/2 cup120g labneh
- 2 tbsp2 tbsp tahini
- 2 tbsp2 tbsp lemon juice
- 2 tbsp2 tbsp water
- 4 tbsp4 tbsp roasted red bell pepper
- 11 cucumber
- 1010 black olives
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp sumac
