Meatballs with Cilantro Chive Sauce
1 ½ pounds organic ground lamb (bison works as well)
4 green onions, sliced thin, green part only
2 teaspoons ground cardamom
2 teaspoons ground cumin
1 teaspoon ground ginger
1 teaspoon sea salt
Zest from 1 lemon
1 bunch chives, chopped
1 bunch cilantro, leaves chopped
Juice from 1 lemon
¼ teaspoon red pepper flake
â…“ cup extra-virgin olive oil
1. 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. Get them hands dirty!
2. Form 25-30 meatballs, about 1 ½ inch diameter each. Bake for 20- 25 minutes.
3. 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.
4. 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.