Thursday, May 26, 2011

Herb Meatballs with Spinach and Zucchini

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Meatballs and Rice

May has flown by!  It's been busy around here. With school ending in a couple of weeks, schedules are packed with birthday parties and school activities, kitchen is filled with the aromas of fresh produce, herbs and fruits.  Lots of cooking and experimenting going on, and unfortunately I don't always have a chance to take pictures and share with you.  At some point,  I will get my act together though and live up to my goal of posting more (sigh!).

This one is just about the fastest, most versatile mix.  It's a variation of the kafta mix shared here, and it is a base for many dishes.  It's perfect on the grill wrapped around a skewer,  baked in a casserole with tomato sauce, and rolled into meatballs for a delicious stew with potatoes and onions in a thick tomato sauce.  Yesterday,  I used the mix to make a quick lunch with meatballs and greens and a side of brown rice. 

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 Herb Meatballs with Spinach and Zucchini

1 lb ground bison ( you can also use a mix of bison/lamb/turkey/beef in whatever combination)
1 bunch parsley, cleaned and stalks trimmed 
1 handful fresh mint leaves (about a cup packed)
1 handful fresh basil leaves (about a cup)
1 bunch green onions, green part only
1 1/2 tsp sea salt
Scant 1/4 cup extra virgin olive oil (just enough to blend)
1 tsp ground coriander

In a food processor, blend all the herbs and green onion with the olive oil to get a paste.  It doesn't have to get to puree level.  Add ground meat, salt and coriander and mix until all blended.  If too dry, add a bit of olive oil.  Chill mixture for 20 minutes, then remove and scoop into balls with desired size.  Set aside for sautéeing when ready.  At this point, you can refrigerate for a day or freeze for a month.

Finishing the dish:
2 big handfuls of baby spinach, washed
2 green zucchinis, washed and sliced
3 tbsp olive oil
1/2 cup water or stock of your choice
2 tbsp pomegranate molasses
Salt and Freshly ground pepper as desired
Steamed Brown Rice to serve 

Heat olive oil in a skillet, add 8 to 10 meatballs and sauté on all sides for a few minutes, rotating occasionally.  Add sliced zucchini and sauté for another 3 minutes.  Add water or stock (if using) and scrape all the bits of the bottom of the skillet.  Add pomegranate molasses, stir until blended.  Let simmer for 5 more minutes, add spinach.  Turn off heat and cover.  Serve hot with rice.


2 comments:

  1. i can just imagine how wonderful this meatball dish must be with all these fresh herbs added to the mix! Yum!

    ReplyDelete
  2. Love this variation of the meatballs. On the menu this week :) thanks.

    ReplyDelete

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