Turmeric Grass-Fed Lamb Meatballs

July 27, 2017


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




  1. Preheat the oven to 400F.

  2. Line a baking sheet with parchment paper.

  3. Mix all ingredients in a bowl.  You can use food-safe gloves to avoid the turmeric-stained fingernails.

  4. Divide into 8 meatballs and form round balls with your hands.

  5. Place on the lined baking sheet and bake for 20-25 minutes or until nicely browned on top.

  6. 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!


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Hello! I'm Danielle, the nutritionist, lawyer and mama behind gheeful. I left Big Law two years ago to pursue my passion for educating people about wellness. I am a entrepreneur, wife, sister, daughter and full-time SAHM to Ellington. On this blog, I share about wellness, motherhood, non-toxic living, home decor and inspiration, and travel. Thank you so much for visiting my little corner of the internet!

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