Meatballs with Cilantro Chive Sauce

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  • 1 ½ lbs organic ground lamb or bison
  • 4 green onions sliced thin, green part only
  • 2 tsp ground cardamom
  • 2 tsp ground cumin
  • 1 tsp ground ginger
  • 1 tsp sea salt
  • 1 lemon juiced
  • 1 lemon zested
  • 1 bunch chives chopped
  • 1 bunch cilantro leaves chopped
  • ¼ tsp red pepper flakes
  • ½ cup extra virgin olive oil
  • Preheat oven to 375°F. Combine the ground meat, green onions, spices, salt and lemon zest in a medium bowl and mix with your hands until well combined.
  • Form 25-30 meatballs, about 1 ½ inch diameter each. Bake for 20- 25 minutes.
  • While the meatball are cooking, combine the chives, cilantro, lemon juice and olive oil in a blender or food processor and process until smooth, about 1 minute. If you need a thinner consistency, add a little water to thin out.
  • Enjoy meatballs drizzled with herb sauce either as an appetizer served with toothpicks or as an entree served with a side of veggies or over spaghetti squash noodles.
Make ahead tip: You can make the meat mixture and form meatballs in advance, then cook when ready to serve! Best enjoyed hot and fresh.