Imagine succulent lamb meatballs, golden-brown and fragrant with warming cumin, smoky paprika, and a hint of exotic cinnamon. They’re tenderly spiced, perfectly keto-friendly thanks to almond flour, and pan-seared for maximum flavor. Dipped or drizzled with a creamy, fiery harissa yogurt sauce, this dish delivers a bold, aromatic escape in under 30 minutes.

Serves: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For Meatballs:

• 1 lb (450g) ground lamb
• ¼ cup (25g) almond flour
• 1 large egg
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp ground coriander
• ½ tsp ground cinnamon
• ¼ tsp cayenne pepper (optional)
• 1 tsp sea salt
• ½ tsp black pepper
• 2 tbsp olive oil (for frying)

For Harissa Yogurt:

• 1 cup (240g) full-fat Greek yogurt
• 1–2 tbsp sugar-free harissa paste
• 1 tbsp lemon juice
• Salt to taste

Garnish:

• Fresh cilantro or mint leaves

Instructions

1. Prepare Meatball Mixture:
   In a large bowl, combine ground lamb, almond flour, egg, parsley, cilantro, garlic, cumin, paprika, coriander, cinnamon, cayenne (if using), salt, and pepper. Mix gently with hands until just combined (do not overwork). Roll into 1.5-inch meatballs (makes ~20).
2. Cook Meatballs:
   Heat olive oil in a large skillet over medium heat. Brown meatballs in batches (do not overcrowd) for 2–3 minutes per side until golden. Reduce heat to low, cover skillet, and cook 8–10 minutes until internal temperature reaches 160°F (71°C). Transfer to paper towels.
3. Make Harissa Yogurt:
   Whisk together yogurt, harissa paste, lemon juice, and salt in a small bowl. Adjust harissa to taste.
4. Serve:
   Arrange meatballs on a platter. Drizzle with harissa yogurt and garnish with fresh herbs.