Lamb meatballs with eggplant and cousous.
This was a recipe that I first imagined then made it so - pure inspiration. The ninth muse (otherwise known as Julia Child) spoke to me!
The Meatballs:
1. Mix one pound of ground lamb, 1/3 c. each milk and bread crumbs, 2 eggs, salt, pepper, a bit of parsley, and LOTS of crushed garlic (about 5 really big cloves, or 10 medium).
2. Form the balls and place them on a baking sheet with foil that you've sprayed with Pam (I like the non-stick spray with canola oil).
3. Shape about 12 2" balls and bake them for 40 min. at 375.
The Sauce:
1. Chop a large yellow onion and saute in olive oil (about 3 T). When translucent and golden set aside.
2. In the same pan add 1/2 c. olive oil, and fry up 1 peeled chopped eggplant (I salt it and let it leach out water for about 10 minutes then pat it with a paper towel before cooking) til thoroughly cooked.
3. Add back in the onion, 2C. tomato sauce and 1 small (14 oz.) can of tomatoes chopped ( be sure to add the juices from the can). Throw in 2 t. tumeric.
4. Simmer on low.
NOW:
When the meatballs are done add into the tomato and eggplant saauce and simmer on very low heat about 20 minutes.
For the COUSCOUS:
1. Sautee in 3-4 T. of butter (these days though I use Smart Balance since it has flax seed oil and is REALLY good for you!) 1 finely chopped onion.
2. Simmer on back burner 3 c. natural low sodium chicken broth.
3. Add in 1 large can of chick peas.
4. Add in a couple of handfuls of pine nuts.
5. Throw in 2-3 T parsley, and 2 t. each cumin and tumeric, a generous grinding of pepper and 1 t. salt.
6. Add in the hot broth and then add in 1 & 1/2 c. couscous.
7. Bring to a boil, then cover and let sit for 5-10 min. then fluff.
Serve the couscous with the meatballs and sauce on top or the side.
MMMMMMMMMMMMM . . . . MEATBALLS!!!!!!
HE
NB - this recipe was inspired by a 12 hour stint of intensive review of modern Greek that started at 4 AM (!), followed by mulching, wall building, composting, window washing, edging, minor household repairs, and an Odyssey after the perfect garden Buddah!
The Meatballs:
1. Mix one pound of ground lamb, 1/3 c. each milk and bread crumbs, 2 eggs, salt, pepper, a bit of parsley, and LOTS of crushed garlic (about 5 really big cloves, or 10 medium).
2. Form the balls and place them on a baking sheet with foil that you've sprayed with Pam (I like the non-stick spray with canola oil).
3. Shape about 12 2" balls and bake them for 40 min. at 375.
The Sauce:
1. Chop a large yellow onion and saute in olive oil (about 3 T). When translucent and golden set aside.
2. In the same pan add 1/2 c. olive oil, and fry up 1 peeled chopped eggplant (I salt it and let it leach out water for about 10 minutes then pat it with a paper towel before cooking) til thoroughly cooked.
3. Add back in the onion, 2C. tomato sauce and 1 small (14 oz.) can of tomatoes chopped ( be sure to add the juices from the can). Throw in 2 t. tumeric.
4. Simmer on low.
NOW:
When the meatballs are done add into the tomato and eggplant saauce and simmer on very low heat about 20 minutes.
For the COUSCOUS:
1. Sautee in 3-4 T. of butter (these days though I use Smart Balance since it has flax seed oil and is REALLY good for you!) 1 finely chopped onion.
2. Simmer on back burner 3 c. natural low sodium chicken broth.
3. Add in 1 large can of chick peas.
4. Add in a couple of handfuls of pine nuts.
5. Throw in 2-3 T parsley, and 2 t. each cumin and tumeric, a generous grinding of pepper and 1 t. salt.
6. Add in the hot broth and then add in 1 & 1/2 c. couscous.
7. Bring to a boil, then cover and let sit for 5-10 min. then fluff.
Serve the couscous with the meatballs and sauce on top or the side.
MMMMMMMMMMMMM . . . . MEATBALLS!!!!!!
HE
NB - this recipe was inspired by a 12 hour stint of intensive review of modern Greek that started at 4 AM (!), followed by mulching, wall building, composting, window washing, edging, minor household repairs, and an Odyssey after the perfect garden Buddah!
posted by Varro at 3:36 PM
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