Tom Herndon is Chef and owner of Full Fridge (www.fullfridge.com), a San Francisco-based Personal Chef company. In partnership with Essentials for Health, Chef Tom’s aim is to support the healing processes of Essentials for Health through a food program of prepared meals made from very clean food.

Chef Tom says, “Clean food means:

• Whole. We use only fresh, seasonal ingredients.
• Nutrient dense. We take the time it takes to scratch-prepare foods so as
  to retain as many nutrients as possible.
• Consciously sourced. We are committed to using local, sustainable,
  organic, ecologically sound, heirloom and traditional ingredients
  whenever possible.
• Low-allergen. Our foods are prepared free of gluten, sugar, peanuts,
  dairy, and beans, with minimal saturated fats and starchy carbs.

Nutrients give food its flavor. The more nutrients in food, the better it tastes. Most of our recipes are very simple. Because we source the healthiest, most nutrient dense food we can find, minimal ingredients still means maximum flavor.”

Recipe:

Roasted Lamb Meatballs with Mint-Pistachio Sauce
Serve 4 (about 24 meatballs)

2 pounds ground lamb
1/2 cup yellow onions, minced
2 cloves garlic, minced divided
1/2 cup fresh mint, chopped, divided
2 eggs, lightly beaten
1/2 cup gluten-free rice cereal, crushed
1 tablespoon sea salt
1/4 teaspoon black pepper
1/2 cup dry-roasted pistachios (shelled)
2 tablespoons extra-virgin olive oil
4 cups chicken broth

1. Combine the ground lamb, onions, half of the minced garlic, half of the chopped mint, eggs, crushed rice cereal, salt and pepper. Roll meat into small meatballs (about 2 tablespoons per meatball or 1 inch in diameter) and place on a large plate. Cover and set aside in the refrigerator. Meatballs can be held for up to one day in the refrigerator.
   
   
2. Combine the pistachios, extra virgin olive oil, remaining minced garlic and mint leaves in a food processor and process until pureed into a thick paste. Set aside.
   
   
3. Preheat oven to 375. Place meatballs on foil-lined, lightly oiled cookie sheet and roast the meatballs 20 minutes, until slightly browned.
   
   
4. Add the chicken broth to a wide pan and bring to a simmer. Carefully place roasted meatballs in the pan of heated stock, cover and bring back to a simmer over medium-low heat. Simmer, fully covered, for about 10 minutes, then remove to a serving platter with a slotted spoon.
   
   
5. Add the pistachio mint paste to the remaining chicken broth and stir to combine. Remove from heat. Pour the sauce over the meatballs and serve hot or at room temperature