Servings: 4
Active Time: 45m

Total Time: 45m



6 kalamata olives

3 cloves garlic 1/2 lemon

1/2 teaspoon cinnamon 1/2 teaspoon sea salt

1 pound ground lamb

2 tablespoons coconut oil, or other solid fat 1/2 cup bone broth

4 cups baby spinach


How To Prepare

  • Mince olives and Zest and juice the lemon.
  • Combine the olives, garlic, lemon zest, cinnamon, and salt in a
  • Add the lamb, mix thoroughly, and form into 1-inch
  • Heat the cooking fat in a skillet on medium-high
  • When the fat has melted and the pan is hot, cook the meatballs for 5 minutes, turning periodically to get all sides Add the bone broth and cover, cooking for another 5 to 6 minutes until the meatballs are cooked throughout. Turn off the heat, add the spinach and stir until wilted.
  • Drizzle with lemon juice and serve.
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