These Lamb Meatballs with Kale are served over a bed of Coconut Creamed Kale with shallots. The meatballs are baked to perfection!
Ingredients
Meatballs:
2poundsground lamb
2beaten eggs
5tspcoriander
4tspgarlic powder
½cfresh chopped mint
½cfresh chopped parsley
⅓heaping cup of almond meal (or panko bread crumbs if not gluten-free)
2tspkosher salt
2tspground pepper
Creamy coconut sauce with kale:
113 ozcan coconut milk
½tsparrowroot, optional, used for thickening
⅔cupfinely minced shallots
2tspgarlic powder
½croughly chopped basil
4Tbspolive oil, divided in half
1tsppaprika
1bunch of Tuscan kale, stems removed and roughly chopped
Salt and pepper to taste
Instructions
Preheat oven to 425 degrees. Line a baking sheet with parchment and set aside.
Make the sauce for kale:
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.
Make the meatballs:
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!