1 pound Barham Family Farm ground lamb
1 cup cooked kale, finely chopped
1/4 cup breadcrumbs
1/2 teaspoon Penzey's brand lamb seasoning (oregano, rosemary, cumin, celery, sweet paprika, Tellicherry black pepper, onion, garlic, spearmint and ginger)
1 Barham Family Farm free-range egg
Salt and pepper, to taste
Preheat oven to 400 degrees F.
In a mixing bowl, combine lamb, kale, breadcrumbs, seasoning, and egg. Combine until well combined but be careful not to overwork the mixture. Place teaspoon-size meatballs on a lightly sprayed baking sheet.
Cook meatballs for 15 minutes, flipping the meatballs with a spatula half way through the cooking so they brown on all sides.
Serve with beans and crusty bread with hummus, wrapped in pita or accompanied by a salad.