Lamb Meatballs with Roasted Garlic Spinach Sauce
Ingredients:
For The Lamb:
1lb. Ground Lamb
2 Tbsp. Chopped Mint
3 Tbsp. Chopped Italian Parsley
4 Garlic Cloves, crushed
½ tsp. Cumin
1/8 tsp. Cinnamon
Salt and Pepper
1/4 cup Almond Meal
1 Large Egg
For The Roasted Garlic Spinach Sauce:
1 Head Garlic
Olive Oil
1lb. Baby Spinach
1 Can Unsweetened Full-Fat Coconut Milk, refrigerated overnight
½ Tsp. Crushed Red Pepper
Salt & Pepper
Instructions:
For The Meatballs
- Preheat your oven to 375°F
- Line a baking sheet with parchment paper
- Combine all of your ingredients together in a large bowl
- Form even sized balls (should make about 8)
- Bake for 17 minutes
For The Spinach Sauce
- Preheat your oven to 400°F
- Take your head of garlic and peel away some of the excess paper
- Cut about ¼ off the top of the head so you just see the top of the cloves
- Drizzle with olive oil
- Wrap in tinfoil and bake for about 40 minutes
- When ready to cook your spinach, bring a large pot of salted water to a boil
- Prepare an ice bath in a large bowl
- When water has come to a boil, cook spinach for 2 minutes
- Strain water out of spinach and move directly to ice bath
- After 3 minutes strain, removing any un-melted ice chunks and as much water as possible
- Open your coconut milk and place the solid milk in a blender, reserving the water to thin the sauce
- Add the spinach, roasted garlic cloves, crushed red pepper, salt and black pepper, and ¼ cup of coconut water to the blender
- Blend on high until incorporated, use coconut water to thin sauce if needed
Serve meatballs with spinach sauce, crushed red pepper, and extra chopped parsley
