Slow Cooker **Lamb Meatball Stew**

Ingredients

• 1 egg, lightly beaten
• 1 cup fine dry bread crumbs
• 1/4 cup snipped fresh mint
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 pounds ground lamb
• 2 tablespoons olive oil
• 4 cups 50% less sodium beef broth
• 1 15 ounce can garbanzo beans (chickpeas), rinsed and drained
• 1 14 1/2 ounce can fire-roasted diced tomatoes, undrained
• 1 fennel bulb, trimmed, quartered, cored, and thinly sliced
• 1 cup pomegranate juice
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 4 cups chopped Swiss chard or kale
• Plain Greek yogurt
• Pomegranate seeds

---

Directions

1. In a large bowl combine the first six ingredients (through pepper). Add ground

   lamb; mix well. Shape into 1-inch meatballs.

2. In a 12-inch skillet heat 1 tablespoon of the oil over medium heat. Add half of

   the meatballs; cook until browned, turning occasionally. Transfer meatballs to

   a 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the

   remaining meatballs. Stir in the next seven ingredients (through coriander).

3. Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours. Turn off

   cooker. Stir in chard. Let stand, covered, 20 minutes. Top servings with yogurt,

   pomegranate seeds, and/or additional mint.

---

Prefer spinach? Swap spinach for the Swiss chard. Instead of letting the soup

stand for 20 minutes, simply mix in and serve.

---

This Recipe Is Published Here

bon appetit