A mother-daughter conversation on food and cooking (mostly)

Tuesday, September 8, 2015

Lamb Meatballs with Garbanzos and Spinach

It's harvest time in South Carolina, and we are enjoying it so much!  The last two weeks at the downtown market there has been a farm stand offering all-the-produce-you-can-put-in-your-box for $10.  Eggplant, butternut squash, blackberries, okra, summer squash, bell pepper, onions, radishes, green beans, peaches--the list goes on and on.  Tonight we're enjoying the bounty and having a dish
from a Claudia Roden Middle Eastern cookbook that we've enjoyed through the years.  I want to document it here because it's so easy and delicious.

Lamb Meatballs with Garbanzos and Spinach

1 pound ground lamb
1 chopped onion
Salt and pepper
Olive oil

Mix the lamb, onion, and seasonings (I use a food processor).  Form smallish meatballs and brown in a large skillet in hot oil.  Pour off extra fat if it seems like too much.

I bag prepared spinach

Add the spinach to the skillet and cook until wilted.

1 can garbanzo beans

Drain the garbanzos and add to the skillet and heat everything together until the meatballs are done to your liking.  You may add a little water to make a sauce if necessary.  Add salt and pepper to taste, and then add  this condiment:

3 cloves garlic, chopped
2 teaspoons ground coriander
Olive oil

Brown the garlic in a little olive oil in a small skillet, then stir in the coriander until fragrant.  Add into the meatball dish at the last minute.

We serve this with pita bread or couscous, a cucumber/yogurt salad, and some sriracha or other hot red sauce.