|10 min||20 min||4|
|454 gm||Lamb, ground|
|2 tbsp||Kalamata olives (minced)|
|3 clove(s)||Garlic (minced)|
|1/2 tsp||Lemon peel (zest)|
|1/2 tsp||Sea salt|
|2 tbsp||Extra virgin olive oil|
|1/2 cup||Bone broth, Organic|
|4 cup||Baby spinach|
|1/2 whole lemon(s)||Lemon juice|
Combine the lamb, olives, lemon zest, cinnamon, and sea salt in a bowl and form into 1-inch meatballs.
Heat the cooking fat in a skillet on medium high heat.
When it is hot, cook the meatballs for about 4 minutes, turning periodically to get all sides browned. Add the b one broth and cover, cooking for another 5-6 minutes until meatballs are cooked throughout. Turn off heat, add the spinach and stir until wilted.
Drizzle with lemon juice and serve.