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Paleo Slow Cooker Lamb Meatballs Recipe

Louise | June 2
Paleo Slow Cooker Lamb Meatballs Recipe #paleo

Fish and chicken. Chicken and fish. Break out of your paleo rut and try something new by making these delicious slow cooker lamb meatballs.

Purchasing Lamb

Lamb is fairly uncommon in the U.S., so a lot of people simply don’t think to make it. Or if they do want to give it a shot, they aren’t sure what to look for at the store.

First, go for grass fed whenever possible. That’s going to be a healthier option.

Make your purchase on the same day you’re going to cook if you can. Using it the next day is also fine, or you can freeze it for roughly three months.

If you purchase lamb at a typical grocery store, it’s probably been imported from Australia or New Zealand. That’s OK, but again, shoot for grass fed.

If you’re holding out for American-raised lamb, your best bet might be a butcher’s shop or farmers market.

Ground lamb tends to come from the breast or shoulder – and bonus, it tends to be a bit less expensive than other options.

Cooking the Meatballs

Slow cookers are rockstar appliances for their convenience, but you have to prep these meatballs before they’re ready for their slow and low finish.

Browning them in a pan adds a ton of flavor and helps to secure their signature shape. Skip this step, and they might fall apart in the slow cooker.

Keep in mind that regular meatballs use egg and/or breadcrumbs, which help them stick together. The pan-frying tip will ensure that your paleo meatballs don’t lose their form.

Paleo Slow Cooker Lamb Meatballs Recipe #paleo

Paleo Slow Cooker Lamb Meatballs Recipe #paleo

Paleo Slow Cooker Lamb Meatballs Recipe

  • Author: Louise Hendon
  • Prep Time: 20 minutes
  • Cook Time: 3 hours 20 minutes
  • Total Time: 3 hours 40 minutes
  • Yield: 2 servings 1x
  • Category: Entree, Dinner
  • Cuisine: Mediterranean


  • 14oz of ground lamb (392 g)
  • 2 Tablespoons of olive oil (30 ml)
  • 1 medium onion (110 g). sliced
  • 12 white button mushrooms (120 g), quartered
  • 1 can of diced tomatoes (400 g)
  • 2 sprigs of rosemary
  • 1/2 cup of beef broth (120 ml)
  • salt and pepper to taste
  • a few sprigs thyme, to garnish


  • Roll lamb into small balls. Fry in a pan with half the olive oil until browned all over. Set aside.
  • Using the same pan, heat remaining olive oil and add mushrooms and onions. Cook until soft and caramelized.
  • Place all ingredients in the crockpot and season with salt and pepper. Cover and cook for 3 hours.
  • Serve warm with side of your choice. Garnish with thyme if desired.


All nutritional data are estimated and based on per serving amounts.


  • Calories: 685
  • Sugar: 9 g
  • Fat: 52 g
  • Carbohydrates: 17 g
  • Fiber: 5 g
  • Protein: 37 g