Elephant Garlic Lamb-Pork Meatballs N Rainbow Rice

This is my second time making these meatballs, this time with only a slight difference but a new side.

Zest two medium Ugli fruits and two Meyer lemons into large saucepan. Use garlic press to juice all four into pan. Wash and chop one head purple cauliflower and add to pan. Take one 12-oz package rainbow peeled baby carrots, cut into halves or thirds, and add to pan. Take one celery heart, wash, chop, and add to pan. Take two big bunches of rainbow chard, wash, chop, and add to pan. Cover, set heat to 7 (medium-high), cook for 20 minutes.

Uncover and stir in 1 tbsp kosher sea salt, 1/2 tsp black pepper, 1 tsp paprika, 1 tsp holy basil, 1/3 dry measure cup Lazzat garlic paste, 2 handfuls freeze-dried cranberries, and 1 cup dry measure Lazzat fried onions. Re-cover, drop heat to 3 (medium-low) and cook for another 20 minutes.

 Add 1 cup purple rice, 1 cup jasmine rice, 3 cups water, bring to boil on high, cover, lower heat to 1/2 notch above the lowest setting and cook for 30 minutes.

Start meatballs before first uncovering of rice.  Take one large bulb elephant garlic, peel, chop, and place in food processor. Puree, adding 1 tbsp pomegranate blueberry juice. Scrape paste into large mixing bowl. Add 3 tbsp olive oil to food processor, run to help clear out, and pour into bowl. Add 1 tsp ground marjoram, 1 tsp ground savory, 1 tsp crushed rosemary, 1/4 tsp ground mace, 1/8 tsp mint, 2 tsp oregano, 1/2 tsp white pepper, 1 tbsp kosher salt, and 6 tbsp Gillian's gluten-free bread crumbs. Mix together into a thick paste with a whisk, then add 1 lb ground lamb and 1 lb ground pork, 2 tbsp Oliver strawberry mead, 1 tbsp vanilla rum, and 3 tbsp silver rum. Mix together thoroughly with a spoon.

Take a small skillet, fill bottom with olive oil, and set heat to high until top begins to vibrate visibly. Use a pair of spoons to make large meatballs, cook three at a time, turning over and watching closely to avoid burning.  Use tongs to turn at least once, more if need be to get sides.  Each meatball won't need to cook long to cook through, especially if made good and large, so you want to keep a close watch on them, turning them; they'll blacken swiftly on the outside but cook nicely on the inside.   Move to plate once cooked through, repeating until all are cooked.  The meatballs will mostly be cooked during the last 30 minutes, when the rice has been added.

Serve alongside rice.

This recipe is free of gluten, dairy, egg, beef, tomato, peppers, mushrooms, nuts, peanuts, fish, shellfish, sunflower, and canola.

 
   

Yellow-Orange
A Violet Hemisphere
Chard in Red and Gold 1
Chard in Red and Gold 2
An Elephant Garlic Lamb-Pork Meatball 1
Big Plate of Elephant Garlic Lamb-Pork Meatballs 2
Garlic Lamb-Pork Meatballs and Rainbow Rice 3