Nutrition info: 6 meatballs plus 1/2 cup of kale serving has 18 grams of protein, 24 grams of fat, 4 grams of carbs and 1 gram of fiber
- 1/4 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons plain, whole-fat yogurt
- 1 pound ground lamb
- 1/4 cup almond flour
- 1 egg, beaten
- 1 tablespoon medium-chain triglyceride (MCT) oil
- 1/4 cup flat leaf parsley, chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon ground allspice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons olive oil
- 1/4 cup low-sodium chicken broth
- 1/4 bunch lacinato kale, chopped
- 1/4 teaspoon crushed red pepper
- 1/8 teaspoon salt
- 2 tablespoons parmesan, grated for serving
- Preheat oven to 350°.
- Combine first 11 ingredients (through Worcestershire) in a medium bowl. Line a baking sheet with parchment paper and set aside.
- Using a tablespoon, spoon out the lamb mixture and form into 1-inch balls, using clean hands. Transfer the meatballs to the baking sheet.
- Heat the olive oil over medium-high heat in a large skillet. Working in batches, add the meatballs in an even layer and cook on each side for 5 minutes, or until evenly browned. Transfer to a baking dish and place in the oven for 10 minutes to finish cooking; reserve skillet.
- Using the same skillet, heat the chicken broth and use a spatula to scrape up any browned meat bits from the pan. Add the kale, cover and heat over medium-high for about 8 minutes, until wilted. Sprinkle the kale with the pepper flakes, 1/8 teaspoon of salt and cook for 1 additional minute.
- To serve, place 6 meatballs on a plate, along with 1/2 cup of the kale and sprinkle with about 1 teaspoon of parmesan. Serve while hot.