Indian Lamb Meatballs ReMix

This is one of my favorite things EVER to eat.  It’s one of those dishes that tastes better and better the longer it sits.  This is totally optional, but IF I was making this for guests coming to dinner, I would make it the day before, let it sit in the refrigerator over night, then re-heat on low heat an hour or so before you’re ready to eat.  Trust me on this, the longer it sits, the BETTER it tastes!  If you don’t have time to let it sit over night, fear not!  It’s still amazing!  You’ll be excited for leftovers the next day…IF you have any leftover!

Tomato Sauce:

Yields: 12-16 meatballs (Really depends on how big you make your meatballs.)

  • 1 tbsp olive oil plus 1 tbsp butter
  • 1 large onion, finely chopped
  • 1 tbsp minced garlic
  • 1 tbsp minced fresh ginger
  • 2 – 15oz cans organic tomato sauce
  • 1.5 tsp turmeric
  • 1 tsp cayenne
  • 2.5 tbsp ground coriander
  • 1 heaping tbsp honey
  • 1-2 dried bay leaves
  • 8 oz water
  • salt and pepper to taste


  • 1 lb grass-fed ground lamb
  • 3-4 tbsp reserved onion mixture (read recipe)
  • 1 tbsp ground coriander
  • 1 tsp garam masala
  • 1 egg
  • 1/3 cup chopped cilantro plus a little extra for garnish
  • 1/4 cup tapioca flour
  • salt and pepper to taste


  1. In a large Dutch oven on medium-high heat, add the olive oil and butter.  Let this get hot and then add the onion, garlic, and ginger.  Cook until translucent, about 5-7 minutes.
  2. RESERVE 3-4 tbsp of the onion mixture in a separate bowl before you add the tomato sauce.
  3. Now…Add the rest of the ingredients for the Tomato Sauce.  Bring the sauce to a bubble for about 5 minutes, then let it simmer on medium-low heat while you make the meatballs.  Stir occasionally so it doesn’t scorch on the bottom of the pan.  TASTE the sauce before you add the meatballs to it.  Adjust seasonings according to your liking.
  4. In a medium size bowl add ALL of the ingredients for the meatballs.  I use my hands and make sure everything is mixed well together.
  5. Before you start making the meatballs, form a little patty, cook it in a skillet, and make sure the seasonings taste good.  This part is optional, but I like to do it so I know if I need more salt…more spice…more whatever.
  6. Now… Start forming the meatballs.  I usually make mine golf ball size.  Feel free to make them as big or as small as you want.
  7. Put the meatballs in the sauce (yes, raw!) and let them cook on low heat for a minimum of 45 minutes.  The longer you cook the meatballs and sauce, the better it tastes!  Make sure the meatballs are completely covered with the sauce.  Cover the Dutch oven with a lid.  The sauce will begin to thicken.  Gently stir the sauce/meatballs from time to time.
  8. Garnish with some chopped cilantro and serve with your favorite veggies.  You could also try out my Paleo Flatbread and serve alongside.  It’s delicious and you can eat it guilt free!!!








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