Thursday, August 19, 2010

Lamb Meatballs with Braised Cabbage

I finally was able to get some ground lamb!

Then I looked at the recipe again and saw mint, cinnamon, and allspice and wondered if I should really try something Lebanese. So I skimped on the odd flavors and overdosed on garlic. Yum yum.

Lamb Meatballs with Braised Cabbage
(meatball recipe modified from this one for Lebanese Lamb Meatballs.)

1/4 c dried onion, or 1/4 finely chopped fresh onion
3 Tbsp parsley
2 Tbsp dried garlic, or 1 clove finely chopped
3 mint leaves, finely chopped
1/2 tsp cinnamon
sprinkle pepper
1 tsp salt
1 lb ground lamb

bacon fat or sausage fat for cooking

1 head of cabbage
1/2 tsp cumin
1/2 tsp garlic powder
tsp italian seasoning blend
tsp salt
olive oil

Mix all ingredients for meatballs and shape into balls, and put in large skillet with a little fat so they don't stick. I had made sausage that morning, so the leftover drippings were a wonderful base to brown the meatballs in. Put the lid on and cook on medium/low heat.

Take off outer leaves and any browned parts on cabbage. Cut out core and put in pot with a couple inches of filtered water. Steam for about 7 minutes. Check on meatballs periodically and rotate them. When cabbage is looking clear, drain, rinse in cold water so you can handle it, and cut into smallish chunks. Return to pot and toss with olive oil and seasonings.

When meatballs are browned on all sides (Don't forget to rotate them!) remove from pan and set aside. Put cabbage in skillet that had meatballs (it probably won't fit very well, that is ok.) and cook on medium/high heat, turning frequently with tongs until browned.

Serve immediately.

Hubby and I really enjoyed, though I think I did more pepper than I should have (I lessened the amount for recipe.) It was fun to have a different flavor, and the cabbage took on some of the flavors from the meat nicely.
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