Chorizo-Spiced Lamb and Date Meatballs

Chorizo Lamb Meatballs

Chorizo-Spiced Lamb and Date Meatballs
From Meatified

First, I’d like to point out the name of the blog I found this recipe on – Meatified.  Haha, love.  I figured it was appropriate to post a recipe from a site called Meatified on Bears Sunday.  We missed out on a lot of scrumptious looking foods when we were on our Whole30 diet last month, but football food wasn’t in short supply.  Paleo or not, these meatballs are perfect for game time.  Thanks to the dates, they’re not nearly as dense as some of the other paleo, breadcrumb-free meatballs we’ve tried.  If you don’t like lamb, you could certainly sub pork or beef.  However, I served these to my book club and they were devoured without anyone even asking what kind of meat it was.  Turns out most people will eat meat on a stick, no questions asked.



  • 6 Medjool dates, pitted
  • 1/4 cup almond flour
  • 1 egg
  • 1 Tbsp coconut aminos (or soy sauce)
  • a few drops of fish sauce
  • 1 Tbsp chili powder
  • 2 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1/2 tsp coriander
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp pepper
  • 1.25 lbs ground lamb

Cilantro Cream Dipping Sauce

  • 1/3 cup fresh cilantro, packed
  • 1/2 cup canned coconut milk (if you don’t mind dairy, Greek yogurt would be good here and would make the sauce a little thicker)
  • juice of 1/2 lemon
  • pinch of salt
  • pinch of cumin


  1. Preheat oven to 400 degrees.
  2. To make the dipping sauce, chop cilantro finely and mix with coconut milk, lemon juice, salt and cumin.  You can use a mini food processor for this, or just do it by hand.
  3. To make the meatballs, place the dates and the almond flour in a food processor.  Pulse until dates are all chopped up.  If they’re clumpy you can break them up with your hands when you mix them into the meat later.  Set aside.
  4. In a large bowl, whisk together egg, coconut aminos and fish sauce.  Add all of the dried herbs and spices and whisk to combine.
  5. Use your hands to work meat and dates into the mixture.
  6. Form meatballs, and place them on a foil-lined baking sheet.  The original recipe says you should be able to get 30-40 balls out it, although I think we went a little big and only got about 20.  It won’t matter much in the long run.
  7. Bake meatballs for 10 minutes.  After 10 minutes are up switch the oven to broil and cook for 1 more minute.
  8. Serve meatballs, with cilantro cream sauce for dipping.

Makes 20-40 meatballs, depending on how big you like them.

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