A variation of an Indian recipe I used to make for a client in Santa Barbara. Easy to put together with just a handful of ingredients and will warm your belly on a chilly spring evening. I always make enough for leftovers, it freezes and thaws […]
Another cold leftover chicken lunch. So easy. So good! I work all week at my “other job” so on Mondays when I cook for my clients I always make enough for easy grab-n-go options in my own fridge too. This plate took about 3 minutes to throw […]
These little flavor bombs are pure protein and absolutely delicious. No fillers or binders such as nut flour, bread crumbs or eggs are added to this recipe. Not that those additions wouldn’t be delicious, just that this recipe was created for clients who are on a more streamlined eating protocol at the moment. Serve them warm as an appetizer or as a main dish with cauliflower “rice”, or over basmati rice would be great too, paired with a simple vegetable such as fresh steamed string beans or quickly grilled asparagus. They are great as leftovers too!
Notice the specific type of pepper (tellichery) I call for in this recipe. If you are a spice lover, you will appreciate the complex, fruity aromatics of this Indian peppercorn variety, milder than the malabar variety of peppercorn which I also love.
FOR THE MEATBALLS
- 1 lb fresh ground lamb (beef would be great too)
- 3/4 cup onion, diced small
- 1 teaspoon granulated garlic
- 1/2 teaspoon granulated onion
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 1 teaspoon fine ground sea salt
- 1/2 teaspoon ground telicherry black peppercorns
- 2 tablespoons fresh squeezed lemon juice (or sub a good quality bottled lemon juice)
Preheat oven to 350F. Sauté the onions in olive oil or avocado oil over medium-low heat until soft and translucent, about 4-5 minutes. Place the ground meat in a large mixing bowl, add the sauteed onions and the remaining spices and seasonings. Use your clean hands to mix together very well.
Line a rimmed baking sheet with parchment paper. Roll the meat mixture into 1.5 inch balls and arrange on the baking sheet. Bake for 12 minutes and test one to make sure it has cooked throughout. 15 minutes should definitely do it, but each oven ins a little different. The meatballs will release juices. Carefully remove baking sheet from the oven and let meatballs rest 5 minutes before serving with plenty of pesto.
FOR THE PESTO
- 1 cup fresh basil leaves
- 1 cup fresh mint leaves
- 1 medium clove fresh garlic, minced
- 1 tablespoon fresh lemon juice – add more to your liking
- 1 teaspoon fresh lemon zest
- salt & fresh ground pepper to taste
Blend all ingredients together in a blender or food processor and adjust tastes to your liking.
Who doesn’t love some cold leftover chicken for lunch? Here I sliced Balsamic & Herb Chicken Thighs (recipe coming in next post) and placed them over a bowl of mixed salad greens drizzled with Primal Kitchen Avocado Oil Ranch Dressing. Added sliced celery, gala apple, and […]