These meatballs are perfect for meal prep! They reheat in the toaster oven from the fridge or the freezer so well that they have become a weekly staple for me. Why lamb? I have found through a lot of personal experimentation that I feel better when I eat small amounts of red meat weekly, however, I found myself exhausted every time I ate beef, even grassfed beef, so I tried lamb and I have none of those symptoms!
1 lb grass-fed ground lamb
1 teaspoon ground turmeric
1/2 teaspoon paprika
1/4 teaspoon smoked salt (such as hickory smoked salt)
1/4 teaspoon freshly ground black pepper
Preheat the oven to 400F.
Line a baking sheet with parchment paper.
Mix all ingredients in a bowl. You can use food-safe gloves to avoid the turmeric-stained fingernails.
Divide into 8 meatballs and form round balls with your hands.
Place on the lined baking sheet and bake for 20-25 minutes or until nicely browned on top.
NOTE: I like to make a double batch and store in the freezer when they are completely cool. This way I always have protein on hand!