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By Shane Young | April 23, 2014 |
Makes about 30 bite-sized wraps (3 large servings)
For the Meatballs:
1 large or two small sweet potatoes
1 lb (454 g) ground lamb
3 tbsp (6 g) fresh mint, minced
½ yellow onion, chopped into ¼” (6 mm) dice
3 cloves garlic, minced
1 tsp cumin
1 tsp coriander
½ tsp turmeric
¼ tsp cayenne pepper (add a little less or omit if you don’t want them spicy)
¼ tsp cardamom
1 tsp fresh ginger, minced
½ tsp pepper
½ tsp salt
For the Wrap:
30 Swiss chard leaves for wrappers (medium-sized is best)
1 pkg toothpicks
For the Coconut Crème:
½ cup (120 ml) full-fat coconut milk
1 tsp turmeric
½ tsp cardamom
¼ lime, juice
Peel and cut sweet potatoes into 2-inch (5 cm) squares; boil until done, about 15 minutes. While they are boiling, add the remaining ingredients to a bowl and preheat the oven to 425 degrees F (220 degrees C, or gas mark 7). Drain the water and with the potato masher, mash them until they are still slightly lumpy but mostly mashed. Add the potatoes to the lamb mixture and use your hands to mix well. On a large baking sheet lined with parchment paper, form little oblong balls – sort of like mini hot dogs. Bake for about 7 to 10 minutes or until light brown. Remove from oven and allow to cool. While the meatballs are cooling, boil a large pot of water. Blanch the Swiss chard leaves for 2 to 3 minutes and remove and place in a bowl of ice water.
To roll, take one leaf of Swiss chard and dry off. Remove the stem at the bottom. Place the meatballs in the leave and roll the bottom part up, then fold over the sides, tucking in as you go, and continue to roll until the meatball is covered with the leaf. Hold in place with a toothpick. Continue until the rest are rolled.
To make the crème, mix together all of the ingredients. The result is a refreshing, aromatic sauce. It’s also a terrific salad dressing, especially over roasted lamb and arugula.
This Recipe came from Diana Rodgers book, “Paleo Lunches and Breakfast on the Go.” Check it out!
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