What does your plate look like? For many of us, we think of the protein source in our meal as the main course and the vegetables and starches, the side courses. For those of us who are eating that way, one easy way to build our health is to flip that ratio so that we think of the vegetables (cooked and/or raw) as the main course and the protein as the side course.
Here is a super simple herb and lamb meatball recipe that my family loved, even my son who describes lamb as “not my favorite”. I served the meatballs with a big green salad and a mix of roasted potatoes and yams.
1lb ground grass-fed lamb (you can substitute ground bison, turkey, chicken, pork, or beef)
2 chopped cloves garlic
4 chopped scallions
½ cup chopped Italian parsley
½ cup chopped basil
¾ cup water
Olive oil for cooking
Salt and pepper to taste
Chop all of the herbs before getting started.
Roll the lamb into roughly 12 small balls.
Add a little olive oil to the pan and preheat the pan. Add the garlic and lamb balls. Season with a pinch of salt and pepper. Cook over medium heat for 5-7 minutes. Stir the garlic and gently turn the meatballs.
Add the other herbs and water. Turn down the flame and cover the pan. Cook for 15 minutes.
Remove the lid and turn up the heat until the water evaporates and serve.