Lamb Meatballs with Maple Carrots

Tanya Eisenwasser

Print Recipe

Lamb meatballs with rosemary and maple glazed carrots.

Prep 15 min

Cook 25 min

Serves 4

Gluten-freeDairy-free

Ingredients

Meatballs

• 1 pound fresh ground lamb
• 2 tablespoons cassava flour or tapioca flour
• 1 egg, lightly beaten
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper (optional)

Maple Carrots

• 1 pound carrots, peeled and sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 2 tablespoons pure maple syrup
• 1/4 teaspoon sea salt
• Fresh thyme for garnish (optional)

Instructions

Prep

1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet (half-sheet pan, 18x13 inches) with parchment paper.

Make the Meatballs

1. In a large bowl, combine the ground lamb, cassava flour, egg, rosemary, thyme, salt, and pepper if using.
2. Mix gently with your hands until just combined. Do not overmix.
3. Form the mixture into 16 meatballs, about 1 1/2 tablespoons each.
4. Place the meatballs on one half of the prepared baking sheet, spacing them evenly.

Prepare the Carrots

1. In a medium bowl, toss the carrot rounds with olive oil, maple syrup, and salt.
2. Spread the carrots in a single layer on the other half of the baking sheet.

Roast

1. Place the baking sheet in the oven and roast for 20-25 minutes, turning the carrots and rotating the pan halfway through.
2. The meatballs are done when they reach 160°F (71°C) internal temperature.
3. The carrots should be tender and lightly caramelized.

Serve

1. Divide the meatballs and carrots among plates.
2. Garnish with fresh thyme if desired.
3. Serve immediately.

Tips & Substitutions

• Use fresh ground lamb. Ask your butcher to grind to order if possible. Freshness is critical for keeping histamine levels low.
• Use pure maple syrup, not pancake syrup. Pancake syrup contains artificial ingredients and corn syrup.
• Slice carrots to consistent thickness so they cook evenly. About 1/4-inch rounds work well.
• Swap cassava flour for arrowroot starch if you prefer. Both work as binders in meatballs.
• Don't overmix the meatball mixture. Gentle mixing keeps the texture light. Overmixing makes them dense and tough.

Why This Works

Lamb. Fresh ground lamb is generally well tolerated. Unlike aged or processed meats, freshly ground lamb has minimal histamine accumulation.

Carrots. Naturally low in histamine and well tolerated by most people. Roasting brings out their natural sweetness without needing high-histamine sauces.

Maple syrup. A simple sweetener that is generally well tolerated and avoids fermented condiments or additive-heavy syrups.

Rosemary and thyme. Fresh herbs provide robust flavor while being naturally low in histamine. They replace the need for premade spice blends that may contain additives.

Eggs. Eggs themselves contain no histamine, though egg whites can trigger reactions in some people. If you are sensitive, try using just the yolk as the binder.

Storage

Best eaten fresh right after cooking. If you have leftovers, refrigerate in an airtight container and eat within 24 hours. Protein-based dishes like meatballs accumulate histamine during storage, so don't keep them longer than that.

Not sure if an ingredient is safe? Histamine Tracker includes a database of 1,000+ foods with histamine ratings to help you cook with confidence.