Looking for a savoury dinner idea? This hearty lamb meatball stew will keep your taste buds and your tummy happy!
Combine all your meatball ingredients in a large bowl. Mix the ingredients with your hands until the meat is evenly seasoned, then shape the mixture into 1" meatballs.
Heat up half your oil in a large frying pan and add half your meatballs. Brown them for 8-10 minutes (they may still be a little pink on the inside), then add them to your slow cooker. Repeat with the second batch.
Add the beef broth, chickpeas, diced tomatoes with juice, fennel, cranberry juice, cumin, and coriander and stir. Cover and cook your stew for 7-8 hours on low.
Once your stew is cooked, turn off your slow cooker and add the kale. Let the stew stand for 20 more minutes, then serve with a dollop of Greek yogurt and a sprinkle of pomegranate arils.
Brought to you by The FODMAP Formula - www.fodmapformula.com