Directions

1.  Preheat oven to 350ºF.  Mash around the ground lamb in a large mixing bowl.  Sprinkle cilantro, rosemary, and oregano onto it and mash more so that the leaves are well-mixed with the meat.

2.  Add diced onions next.  You will have to mix them in in groups, don't add all 1/2 cup at once.  Keep mashing and mixing until all of the onions are incorporated.

3.  Sprinkle in the hazelnut meal.  Again, not all at once.  Add some, mix.  Keep doing this until you've used it all.

4.  Add any pepper or garlic powder you may want.  Once everything is mixed thoroughly, form into 2-inch balls and place on a greased baking sheet.  You should have about 12 meatballs with this amount of meat.

5.  Bake for 20 minutes.  Remove from the oven, rotate the meatballs on the sheet, then bake for 10 more minutes.  They will have a lot of juice running out of them so be careful!  They should be slightly browned on the outside when they are done.

6.  While meatballs are cooking, prepare the curry...

1.  Sauté onions, crushed red pepper, and garlic in coconut oil in a deep pan on the stove over medium heat.  Cook until the onions are translucent.

2.  Add celery and carrots, cooking until they begin to soften.  About 2 minutes.

3.  Incorporate broccoli florets and continue to cook until they also become soft.

4.  When veggies are tender, add coconut milk and vegetable broth.  Mix together and allow the liquid to come to a simmer.

5.  Sprinkle in the curry powder, chili powder, cumin seeds, garlic salt, and black pepper and mix thoroughly.  Adjust any of these to your taste preferences.  Allow the curry to simmer for another 5 minutes so that the veggies absorb the spices and everything marries together well.

6.  When meatballs are done, remove them from the oven and divide among 3 plates or bowls evenly.  Pour the coconut curry on top and dig in!  This would go great with some cauliflower rice as well.