THE PREPARATION

Low Carb Moroccan Meatballs

1 lb.°Ground Lamb
1 tbsp.°Finely Chopped Fresh Mint
1 tbsp.°Finely Chopped Fresh Cilantro
2 tsp.°Fresh Thyme
1 tsp.°Minced Garlic
1 tsp.°Ground Coriander
1 tsp.°Kosher Salt
1 tsp.°Ground Cumin
1/2 tsp.°Onion Powder
1/2 tsp.°Allspice
1/4 tsp.°Paprika
1/4 tsp.°Oregano
1/4 tsp.°Curry Powder
1/4 tsp.°Freshly Ground Black Pepper

Faux Yogurt Sauce

1/2 cup°Coconut Cream
2 tbsp.°Coconut Water
1 1/4 tsp.°Cumin
1 tbsp.°Finely Chopped Fresh Cilantro

1 tbsp.°Finely Chopped Fresh Mint
Zest°1/2 Lemon
1 tsp.°Lemon Juice

1/4 tsp.°Salt

THE EXECUTION

1. Preheat oven to 350F. Finely chop 1 tbsp. fresh mint, 1 tbsp. fresh cilantro, and 2 tsp. Fresh Thyme.
2. Break up the ground lamb, then add the chopped spices plus 1 tsp. Minced Garlic, 1 tsp. Ground Coriander, 1 tsp. Kosher Salt, 1 tsp. Ground Cumin, 1/2 tsp. Onion Powder, 1/2 tsp. Allspice, 1/4 tsp. Paprika, 1/4 tsp. Oregano, 1/4 tsp. Curry Powder and 1/4 tsp. Freshly Ground Black Pepper.
3. Mix together the mixture well so that all of the spices are evenly distributed. 
4. Roll the meat into 15-18 meatballs. You can alternatively make larger meat- balls if you want to make this an entree. Put the meatballs in the oven for 15-18 minutes or until the center is no longer pink.
5. While meatballs are baking, measure out 1/2 cup coconut cream from the top of a can of coconut milk.
6. Add 2 tbsp. coconut water from underneath the cream in the can. Then, add 1 1/4 tsp. Cumin, 1 tbsp. Finely Chopped Cilantro, 1 tbsp. Finely Chopped Mint.
7. Mix the sauce well, then zest 1/2 lemon and add 1 tsp. lemon juice. Mix well. 
8. Let the meatballs cool for a moment before serving. Optional: Add runoff fats from the meatballs into the sauce and mix well.
9. Serve with faux yogurt sauce on the side!

This made a total of 18 meatballs, which came out to about 4 servings. 

Each serving comes out to be° 399 Calories, 32.5g Fats, 3g Net Carbs, and 19.5g Protein.