Ingredients

The following ingredients have 4 Servings
  • 2 pounds ground lamb
  • 2 beaten eggs
  • 5 tsp coriander
  • 4 tsp garlic powder
  • 1/2 c fresh chopped mint
  • 1/2 c fresh chopped parsley
  • 1/3 heaping cup of almond meal (or panko bread crumbs if not gluten-free)
  • 2 tsp kosher salt
  • 2 tsp ground pepper
  • 1 can 13 oz coconut milk
  • 1/2 tsp arrowroot (optional, used for thickening)
  • 2/3 cup finely minced shallots
  • 2 tsp garlic powder
  • 1/2 c roughly chopped basil
  • 4 Tbsp olive oil (divided in half)
  • 1 tsp paprika
  • 1 bunch of Tuscan kale (stems removed and roughly chopped)
  • Salt and pepper to taste

Instruction

  • Preheat oven to 425 degrees. Line a baking sheet with parchment and set aside.
  • In large skillet, heat 2 Tbsp oil on medium-high heat. When hot, add the shallots and cook for 3-4 minutes, until translucent and slightly browned. Add in the coconut milk and bring to a simmer. Whisk in the arrowroot, paprika, garlic powder, and salt and pepper to taste. Continue to simmer for about 3 minutes, then add the kale. Stir gently until kale wilts—about 5-7 minutes. After kale wilts, reduce heat to lowest and set aside.
  • In a large bowl, add ground lamb and make a crater in the center. Add in almond meal, eggs, coriander, garlic powder, herbs, salt, and pepper. Mix with your hands until all ingredients are combined. Rub about a teaspoon of oil in your hands, then begin to shape the meatballs, about 3 Tbsp per meatball. Place the meatballs on the prepared baking sheet. Place in oven and bake for 15-20 minutes. The meatballs should be slightly crispy on the outside.
  • When meatballs are done baking, remove from oven and nestle into the wilted kale and sauce. Serve warm!