1. Mix and shape the meatballs:
In a medium bowl, combine the American lamb, garlic, parsley, scallions, pistachios, cumin, red pepper flakes, 1 tsp salt, and a few cracks of black pepper. Mix gently until just combined.

Roll into small meatballs, about 11⁄2 inches wide (you’ll get around 16).

2. Brown the meatballs:
Heat a drizzle of olive oil in a large skillet or Dutch oven over medium heat.

Brown the meatballs in batches until golden on all sides, about 6–8 minutes total. They don’t need to be fully cooked—just browned. Set aside on a plate.

3. Make the broth:
In the same pan, add another drizzle of olive oil if needed. Sauté the onion with a pinch of salt until softened, about 5 minutes.

Add garlic and coriander and cook for 1 minute until fragrant.

Pour in the broth, bring to a simmer, and scrape up any browned bits.

Stir in the lemon zest and juice, and season to taste.

4. Simmer it all together:
Return the meatballs to the pan and simmer gently for 5–7 minutes, until just cooked through.

Add the chopped greens and peas in the last 2–3 minutes of cooking, just until wilted and bright.

5. Serve:
Spoon the meatballs and broth over a bed of cooked rice, cauliflower rice, or quinoa—whatever fits your mood.

Finish with a drizzle of olive oil, a sprinkle of chopped parsley, and extra lemon juice to taste.