| 10 | 30 | 401 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 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 | Cinnamon |
| 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.
Enjoy!
| Meat | 1.3 |
| Vegetables | 1.0 |
