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Lamb Meatballs
- 1 pound ground lamb (grass-fed if possible)
- 1 cup yellow onion, finely chopped
- ½ cup almond flour
- 1 large pasture-raised egg
- ¾ teaspoon sea salt
- ¼ teaspoon fresh ground pepper
- ⅓ cup Italian parsley, finely chopped
Braised Rainbow Chard
- 3 garlic cloves, thinly sliced
- 1 Fresno chili, thinly sliced
- 2 bunches rainbow chard, finely chopped, stems and leaves separated
- 1 lemon, zested and juiced
- 1 cup chicken broth, low-sodium
- ½ cup canned chickpeas, drained and rinsed
- ½ cup canned coconut milk
Garnish
- 2 tablespoons fresh oregano
- Lemon zest
Directions:
1. In a large mixing bowl, add ground lamb, onion, almond flour, egg, salt, pepper, and parsley. Use
your hands or a spatula to combine all ingredients. Roll into 20 meatballs and set aside.
2. Heat up a cast iron skillet over medium heat. Once the skillet is hot, brown the meatballs on all
sides, about 5 minutes. Remove meatballs from the skillet once done and set aside on a plate.
3. Once the meatballs are done, add the garlic, chili, and chard stems to the skillet along with any
remaining juices or tidbits in the pan. Stir constantly over medium heat for about 5 minutes, then
add the lemon juice and scrape the skillet using a wooden spoon.
4. Add the chicken broth followed by the chickpeas and chopped chard leaves. Once leaves are
softened, about 1 minute. Create a well in the middle and add the meatballs back into the skillet to
cook in the sauce. Cook for 5 minutes.
5. Add the coconut milk into the skillet and cook for 5 more minutes. Remove from the heat and sprinkle with the lemon zest and oregano.
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