Lamb Meatballs in a Mushroom Tomato Soup Sauce

Ingredients:

2 lbs Ground Lamb

2 Shallots, finely diced (Can sub yellow onion)

3 Garlic Cloves, minced

8oz baby bella mushrooms, sliced

7 cherry tomatoes

16 oz Tomato soup (I used Kettle & Fire Bone Broth soup)

1/2 bunch Parsley, chopped

Pantry Needs: 1 tsp oregano, 1 tsp thyme, 1 tsp garlic powder

Complete the Dinner with Roasted Broccoli and Spaghetti Squash

How to:

Prepwork:

• Preheat oven to 350’

• Mince garlic

• dice shallots (or onions)

• slice mushrooms

• Make meatballs mix: place ground meat, 1/2 shallots, 1/2 bunch parsley, dried seasoning in a bowl.

Actionwork:

1. Make Meatballs - Using hands, mix meatball mix into a uniform batter. Grabbing 1-2 tbsp quantities and roll into balls and place onto a baking sheet.

2. Bake meatballs for 15 minutes. When timer up turn meatballs to have uniform cooking. Return to oven and cook for another 10-15 minutes. Remove ✅

3. Heat Cast-iron skillet over medium-high heat. Add 1.5 tbsp coconut or EVO oil.

4. Add Onions & garlic and sauté until fragrant, approx 2 mins.

5. Add mushrooms and tomatoes, sauté until tender and lose their liquid, approx 3 mins.

6. Add tomato bone broth soup. Simmer for 5 minutes, Add meatballs and any remaining fresh seasoning. Simmer for another 5 minutes or so. *The longer the more flavorful.

To plate, place 1/2 cup spaghetti squash onto plate, top with meatball soup. Add a couple spears of broccoli Dinner is ✅