Italian Lamb Meatballs with Garlicky Broccoli Rabe
These herby lamb meatballs are unbelievably full of flavor! The meatballs are served with cherry tomatoes, and broccoli rabe cooked with golden raisins and pine nuts.
Servings 4 people (about 12 meatballs)
Italian Lamb Meatballs
- 1 lb ground lamb
- 2 large eggs
- 1 tbsp fresh parsley chopped
- 1 clove garlic chopped
- 1/4 cup almond flour
- 2 tbsp finely diced onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp lemon zest
- 1/2 tsp red pepper flakes optional
- 2 tbsp olive oil
- 1 large bunch broccoli rabe washed, with large stems removed
- 2 T. olive oil
- ¼ cup pine nuts
- ¼ cup golden raisins
- ½ tsp. Salt
- 1 pint cherry tomatoes
- 3 cloves garlic sliced
- 3 tbsp olive oil
- 1 tsp salt
Make the Lamb Meatballs
In a medium bowl, combine the lamb, lightly beaten eggs, parsley, smashed garlic clove, zest, onion, flour, and seasonings. Mix well, then cover and set aside for about 15 minutes. This allows the almond flour to absorb some of the liquid.
Heat the oil in a large nonstick skillet. Using your hands or an ice cream scoop, form the mixture into meatballs, about ⅛ cup each. Place them in the hot pan.
Pan fry the meatballs, turning occasionally, until they are browned on all sides, about 10 minutes. Set them aside on a large plate and cover while you cook the tomatoes.
Cook the Tomatoes
Meanwhile, using the same skillet, heat the olive oil over medium heat. Add the garlic and sautee for about 2 minutes, until fragrant. Add the tomatoes and cook together for another 8-10 minutes, stirring occasionally, until the tomatoes are softened and beginning to simmer. Season with salt.
Spoon the meatballs into the simmering tomato mixture and lower the heat.
Cover and allow to cook together for about 10 more minutes, stirring occasionally, until the meatballs are cooked through and the tomatoes have burst open (yum!).
Make the Broccoli Rabe
While the meatballs are finishing cooking with the tomatoes, make the broccoli rabe.
In a separate skillet, heat the oil over a medium heat. Add the broccoli rabe and cook, stirring occasionally, until tender, about 10 minutes (or you can make it go quicker by adding a little water and covering the skillet to steam them).
Stir in the pine nuts and raisins and saute together for about another 4-5 minutes. Season with salt and enjoy!
Calories: 619kcal | Carbohydrates: 18g | Protein: 29g | Fat: 49g | Saturated Fat: 15g | Cholesterol: 188mg | Sodium: 1257mg | Potassium: 786mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2371IU | Vitamin C: 42mg | Calcium: 132mg | Iron: 5mg