Paleo Lamb Keftedes with Spiced Tomato Sauce and Feta - Danielle Walker Print

Paleo Lamb Keftedes with Spiced Tomato Sauce and Feta

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  1. Add the lamb, onion, garlic, seasoning, salt, ground plantain chips, egg, and oil to a large bowl and mix with hands, squeezing and massaging the meat to allow the flavors to incorporate. Cover the bowl and let the mixture rest in the fridge for 1 hour.
  2. Roll the mixture with palms into balls, the size of a walnut. Dredge each meatball lightly in arrowroot, until evenly covered. Transfer to a plate, shaking off any excess arrowroot.
  3. To fry the lamb meatballs: use a large, deep skillet and pour enough avocado oil into the pan to reach a depth of ½-inch. Heat the oil over medium-high heat. Add the meatballs in batches in a single layer and fry for about 7 minutes, turning occasionally, until browned and crisp on all sides. Using a slotted spoon, remove the meatballs to a plate lined with paper.
  4. Heat the marinara sauce, olive oil, and Cajun seasoning over low heat. Spread the sauce in a shallow bowl, add the meatballs, and top with feta and mint. Serve hot.

* If you would like to make any of the spice blends in this recipe from scratch, the full recipes of all the spice blends are in my cookbook Healthy in a Hurry. If you would like to purchase the spices ready-made, click here.