Step 1: Quick-Saute Onions, Garlic and Spinach
- 1 Tbsp. olive oil
- 1 to 1½ cups onion, diced to ¼” (from 1 small onion)
- 1 Tbsp. garlic, minced (from 3-4 cloves)
- 4 cups lightly packed fresh spinach chopped into smallish 1” pieces
In a large, heavy-bottomed saute pan, heat oil over medium heat until hot but not smoking. Add onion and saute, just long enough to take off the raw edge, about 4-5 min., stirring a couple times to cook evenly.
Stir in garlic and cook 1-2 more minutes, stirring a couple times.
Stir in spinach and continue cooking just until spinach wilts, about 2-4 minutes.
Step 2: Make Meatball Mixture
- 1 egg
- ¼ cup coarse, whole grain breadcrumbs
- ¼ cup chopped, lightly packed fresh mint
- ¼ to ½ tsp. sea salt and freshly ground pepper, to taste
- 1 lb. ground lamb
While onion mixture cooks, lightly beat egg in a medium-sized mixing bowl. Add breadcrumbs, mint, salt and pepper and cooked onion mixture. Stir to combine thoroughly. Add lamb and use hands to mix everything together thoroughly.
Step 3: Form and Cook Meatballs
- 1-2 tsp. olive oil
- 1½ cups good quality, low- or no-sodium chicken broth, plus more as needed
Rinse and dry pan used to cook onion mixture and return to stove. Coat bottom of pan with the 1-2 tsp. oil.
Form meatball mixture into 18 to 20 meatballs roughly 1¼” in diameter and place in pan, leaving a little space between each meatball. Use a second pan if one is not big enough to hold all the meatballs without crowding.
Brown meatballs by turning heat on medium low, covering pan and cooking about 5 minutes until meatballs are browned on one side. Gently turn, cover and continue cooking another 5 minutes to brown other side.
Once meatballs are browned, reduce heat to low and pour in broth. Cover and simmer just another 5-7 minutes until meatballs are cooked through and liquid is reduced, adding more broth if needed.
Serve meatballs with a little of the pan sauce over each serving.
NOTES
Ingredient Options
- Meat Lamb is used in many Greek dishes and pairs nicely with the garlic and mint, but beef, turkey or chicken burger can be substituted.
- Gluten-Free Use gluten-free breadcrumbs or almond flour, or half of each. GF breadcrumbs are easy to make in a food processor from a favorite GF bread.
- Chard or Kale Either of these greens can be substituted for the spinach, but they must first be simmered in a little water until fairly well cooked since they are tougher than quick-cooking spinach.
- Patties To save time, form the meatball mixture into patties, roughly 3” in diameter. I like to keep them smaller than regular burgers so they can cook more quickly and evenly.
When Are Meatballs Done?
The meatballs will be mostly done by the time they are browned on both sides, but simmering several minutes in broth will ensure they are done while adding more flavor and moisture. To check for doneness, use a fork to gently pull one meatball apart in the middle and see if it is cooked through. If not, simmer a little longer but avoid overcooking.
Serves 4-5
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