Mediterranean Bowls with Jerk Lamb Meatballs (1g Carb Per Meatball)
Juicy jerk lamb meatballs, zesty cilantro lime rice, and a rainbow of Mediterranean toppings—this bowl is bold, balanced, and built like a flavor symphony. (1g Carb Per Meatball)
Equipment
- Mixing bowl
- Skillet
- Grill or grill pan
- Measuring cups and spoons
- Cutting board and knife
- Rice cooker or saucepan
- Tongs or spatula
- Food scale (if portioning meatballs)
Ingredients
Jerk Lamb Meatballs
- 1 lb ground lamb 85/15
- 1 small onion blended or finely minced
- 3 cloves garlic grated or minced
- 2-3 tbsp Walkerswood jerk seasoning adjust to your heat level
- 1 tbsp coconut aminos
- 1/4 tsp ground allspice
- 1/4 tsp smoked paprika
- 1/4 tsp dried thyme or 1/2 tsp ground thyme
- 1/4 tsp salt optional
- 1 egg lightly beaten
- 1/4 cup breadcrumbs just enough to bind
- 1 tsp maple syrup or brown sugar optional for balance
- Olive oil for pan-searing
Cilantro Lime Rice
- 1 cup mini rice or jasmine rice rinsed
- 1 3/4 cups water
- 1 tbsp butter
- 1/4 cup fresh cilantro chopped
- Juice of 1 lime freshly squeezed
- 1/2 tsp salt or to taste
Mediterranean Bowl Toppings
- 1/2 cup tzatziki sauce
- 1/2 cup cucumber thinly sliced
- 1/3 cup roasted red peppers sliced
- 1/4 cup sun-dried tomatoes chopped
- 1/3 cup grilled artichoke hearts
- 1/4 cup pickled jalapeños
- 1/3 cup bell peppers chopped (any color)
- 1/4 cup feta cheese crumbled
Instructions
- Build That Meatball Base: In a mixing bowl, combine ground lamb, onion, garlic, jerk seasoning, coconut aminos, spices, breadcrumbs, egg, and sweetener (if using). Mix until just combined—no need to go beast mode here.
- Shape with Intention: Form into 0.8 oz meatballs (you’ll get around 16). Chill in the fridge for 10–15 minutes if they’re feeling soft. That chill? Game changer.
- Bake It Like a Pro: Preheat your oven to 375°F. Line a baking sheet with parchment paper or foil and give it a light spray of oil so nothing sticks. Place your meatballs evenly spaced and bake for 10–15 minutes, or until they’re cooked through and beautifully browned. They should feel firm but still juicy—like they’ve got a good story to tell.
- (Optional) Grill for Glory: Finish those beauties on a preheated grill or grill pan for 30–45 seconds per side to lock in that smoky flavor and get those charred lines. Total chef’s kiss moment.
- Make the Rice Sing: Cook rice with water and butter until fluffy. Once done, fold in chopped cilantro, lime juice, and salt. Stir gently. Fluff like you’re waking up Sunday morning with no plans.
- Assemble Like an Artist: Add a scoop of cilantro lime rice to your bowl. Pile on meatballs, then arrange toppings however your spirit leads you. Spoon on tzatziki like a drizzle of divine intervention.