Lamb meatballs with kale, cumin yogurt, and rice from The Broad Fork: Recipes for the Wide World of Vegetables and Fruit (page 134) by Hugh Acheson and Rinnie Allen

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Notes about this recipe

  • Acarroll on October 14, 2022

    Great but will make a few changes next time. We found the meatballs bland, I would double the spices. And we chopped the preserved lemon too large and thr taste was harsh. The kale is absolutely necessary and delicious. Added to the rotation!

  • sarahawker on July 01, 2021

    This is a delicious way to use the Kale from our CSA. I only had beef but the flavor of the meatballs worked beautifully. Entire family loved this so much, it did take quite awhile for a weekday meal but they liked it so much next time I would just double the meatballs and freeze them. Yogurt sauce is a must.

  • AlyssafromRhody on July 26, 2020

    Fantastic. I used rainbow chard for the braise and lacinato kale for the chips. The kale chips were delicious on their own but maybe unnecessary for this dish?

  • TrishaCP on October 08, 2018

    This was very delicious, even without any of the optional toppings (except for the delicious cumin yogurt sauce). The cumin lamb combination is wonderful. This would work on a weeknight if you made the meatballs in advance- nice to have a solid kale recipe that cooks quickly. I served this with brown rice, which went really well with the other ingredients,

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