Turmeric Grass-Fed Lamb Meatballs

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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