With ingredients available at our local Farmers' Market, this meal came together in about 20 minutes. If you don't like Lamb (we hear this all the time) you can always substitute Grass Fed Beef or Pastured Turkey.
1 pound ground Graze The Prairie grass fed lamb
1 teaspoon fennel seeds, ground
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/3 cup finely diced onion or teaspoon onion powder
1/4 teaspoon cayenne (optional)
3-4 garlic cloves, minced or 1 teaspoon granulated garlic.
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper.
Directions: Mix all ingredients together and form 8-2 oz or 16-1 oz meatballs. (pictured 2 oz).
Heat skillet over medium heat and add one tablespoon of Ghee (or other high quality cooking fat of your choice).
Cook on all sides until cooked through.
Pictured with Pappardelle's Sun-dried Tomato Pasta Sauteed Zucchini and halved grape tomatoes.
We started the pasta water with a bit of olive oil and salt when we started mixing the meatballs. Cook pasta for about 8 minutes.
We cut the Zucchini in 1/4 inch rounds and tossed with a drizzle of Ghee and a sprinkle of salt and pepper. We cooked the zucchini on our flat top grill, but a skillet works just as well.
We cut the grape tomatoes in half and just tossed them with the pasta after we drained it.
Simple and delicious.