Well, hello there. I know I haven’t posted in a month, and I apologize, but I’ve needed this break in the worst possible way. Part of the problem is that I stare at a computer screen all day and most days the last thing I want to do is go home and stare at it some more. Another part of the problem is all of my “photography stuff” got consigned to the basement over the holidays and I have so not been motivated to run up and down those stairs looking for appropriate place settings for pictures. And it’s also the dead of winter, which in northeast Ohio means NO sunlight, which means using artificial lighting for photos and I’ve gotten to the point where I hate that.
Yeah, I know – excuses, excuses. At any rate, I’m not going to make any promises about the frequency of posting in the near future, but I think I’m ready to get back into the saddle again, at least on a provisional basis.
Even with all of the above-mentioned excuses, I’ve managed to photograph a thing or three I’ve cooked over the last month (when the stars were aligned just so); this is one of them. And it is very, very good – Beloved keeps asking me when I’m going to make it again, and we argued over what little leftovers there were the next day. It’s also incredibly simple, and these days, that’s a huge plus.
If you look at the photo, you’ll see this is served over something you might think is lentils, and you’d be 100% correct – it’s a sprouted lentil pilaf, and it was really delicious. In the wake of all the brouhaha about resistant starch, we’ve been incorporating a moderate amount of properly prepared legumes (soaked, sprouted or fermented, which deactivates much, albeit not all, of the lectins and phytates) back into our diet. Which makes me happy, because I’ve always liked them.
If you wish to avoid legumes for whatever reason, these would be very nice served over just about any vegetable puree or steamed white rice. Make those itty bitty, cocktail-sized meatballs, and they’d make a great appetizer, too.
The meatballs would also work well made with ground pork or turkey if you can’t find or don’t care for lamb.
Click the image to enlarge
- 1 pound ground lamb
- 1 clove garlic, minced
- 3/4 teaspoon kosher or sea salt
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon freshly ground black pepper
- 4 tablespoons pomegranate molasses
- 3 tablespoons chopped fresh mint
- 1 tablespoon chopped pistachios
- Preheat oven to 350 F.
- In a large bowl, gently mix together the lamb, garlic, salt, coriander, cardamom and pepper until combined; form into meatballs. Transfer to a foil-lined baking sheet.
- Bake the meatballs until golden and just cooked through, 7 to 10 minutes. Brush with pomegranate molasses, making sure to coat the meatballs completely, and return to the oven until glazed, 3 to 5 minutes. Sprinkle with mint and pistachios and serve.
- Nutrition (per serving): 384 calories, 21.5g total fat, 101.3mg cholesterol, 581.8mg sodium, 1104.5mg potassium, 17.9g carbohydrates, <1g fiber, <1g sugar, 28.8g protein