There’s a new restaurant in town that serves the most incredible lamb meatballs. I dream about these things. The flavors are so complex and interesting without overwhelming the taste of the lamb. I am in love.

We’ve asked questions here and there about their ingredients (mostly to ensure there’s nothing our daughter isn’t able to eat) and they’re very secretive about the recipe. They know they’re onto something.

Chef James stepped up to the challenge. He has been playing in the kitchen and here is our version of these delectable treats. We serve them over spaghetti squash with a tomato coconut sauce. Simple, delicious, gluten-free, paleo- and GAPS-friendly, totally crave-able. But you decide that for yourself…

• ½ tsp cinnamon (buy here)
• 1 tsp cumin (buy here)
• ½ tsp ground coriander (buy here)
• 1 tsp sea salt (buy here)
• ¼ tsp ground pepper (buy here)
• 1 tsp dried mint
• 4 Tbsp chopped fresh parsley
• 1 lb ground lamb
• ½ tsp lemon zest
• 4 Tbsp chopped pistachios, roasted, no salt (like this)
• 1 Tbsp ghee or coconut oil
• 1 spaghetti squash
• 1 cup diced tomatoes, no salt (my favorite brand)
• ½ cup coconut milk (like this)
• 1 Tbsp lemon juice

For the spaghetti squash:

Preheat oven to 375˚. Put whole squash into oven and set timer for 30 minutes. At 30 minutes, remove squash from oven with oven mitts, and give it a squeeze. It will give slightly (but not too much) when it’s done. If it’s still too firm, put it back in the oven, checking in at 5 minute intervals.

For the meatballs:

While the squash is cooking, combine one half of each of the following spices in a bowl: cinnamon, cumin, coriander, sea salt, ground pepper, mint, fresh parsley. Add the ground lamb, lemon zest and half of the chopped pistachios to this mixture. Using your hands, mix the ingredients well. Form mixture into small meatballs.

Heat ghee or coconut oil in a large skillet and cook the meatballs, turning them to brown on each side. I like them quite rare in the middle, but cook to your desired amount. (They are best medium rare, not overdone.)

For the sauce:

Combine 1 cup of diced tomatoes (no or low-sodium) with ½ cup coconut milk in your blender. Add the remaining half of the following spices: cinnamon, cumin, coriander, sea salt, pepper, and mint. Mix well. Add the lemon juice and stir to combine.

Heat sauce in a medium sauce pan until just hot (not boiling), then turn down the heat to low and simmer until the meatballs and squash are ready.

To serve:

Slice the spaghetti squash in half lengthwise. Scoop out and discard the seeds. Using a fork, scrape the stringy flesh from the skin, creating “spaghetti”.

Put ½ cup spaghetti squash on each plate, topped with 4-5 small meatballs. Drizzle everything with the sauce, and garnish with remaining pomegranate seeds, pistachios, and parsley.

Enjoy!

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