Lamb Meatballs With Herbs And Kale
Recipe type: meatballs
Prep time: 
Cook time: 
Total time: 
Serves: 15 meatballs
These lamb meatballs are grain-free and paleo friendly. They are filled with kale, scallions, hemp seeds and more amazing ingredients! And the tomato sauce is slightly Greek tasting... so good!
  • For meatballs:
  • 1 lb ground lamb
  • 2 scallions, sliced
  • ¼ cup finely minced kale
  • ¼ tsp sea salt
  • 12 grinds of black pepper (or to taste)
  • ½ tsp dried oregano
  • ¼ tsp cinnamon
  • ½ tsp dried hot red pepper flakes
  • ½ tsp turmeric powder
  • 1 egg
  • 2 Tbs hemp seeds
  • 2 Tbs almond meal
  • For sauce:
  • 1 28-oz can crushed tomatoes
  • ½ tsp dried hot red pepper flakes
  • ⅛ tsp cinnamon
  • sea salt and black pepper to taste
  • ½ tsp dried oregano
  • 1 Tbs coconut sugar
  • 10 oil-cured, pitted black olives, chopped
  • Optional Chinese herb: Chen Pi (dried tangerine rind)
  • 1 tsp pomegranate molasses
  • ¼ cup pomegranate seeds
  1. Preheat the oven to 400 degrees F.
  2. Combine all of the ingredients for the meatballs in a bowl. Get in there with your hands and mush up just until mixed together.
  3. Form the meat mixture into balls (I made mine like big golf balls and I got 15 balls out of it)
  4. Place the balls on a parchment-lined baking sheet.
  5. Bake the balls for 10 minutes, then carefully flip them over and bak an additional 8 minutes.
  6. Remove from oven.
  7. For the sauce:
  8. Combine all sauce ingredients in a medium pot. Bring to a boil then reduce the heat and simmer, covered, for 30 minutes.
  9. Lay some of the sauce in the bottom of a baking dish or ovenproof skillet. Arrange the meatballs on top of the sauce.
  10. Bake in the oven until cooked through, about 15 minutes.
  11. Remove from oven and drizzle the pomegranate molasses on top and sprinkle on the pomegranate seeds.
  12. Enjoy!
Recipe by Kitchen of Youth at