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Garlic Lamb-Pork Meatballs over Rice and Veggies

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Description

This are actually elephant garlic meatballs, not garlic.  These are also gluten-free, egg-free, and dairy-free, meaning that the main binding agents are the pureed elephant garlic, Gillian's gluten-free bread crumbs, and olive oil.

Normally when I cook with elephant garlic , I cook it for longer.  In the process if breaks down and gets milder and sweeter; I will even add bite-sized pieces to stews and other dishes, to be eaten like other vegetables rather than as a seasoning.  These meatballs don't cook for nearly as long, so the garlic flavor is still pretty strong and nicely pungent, combined with the savory flavors of the meats and spices.

The Recipe
Wash and chop into small bite-size pieces one medium zucchini. Place in large saucepan. Wash and chop one bunch red swiss chard, add to pan. Repeat with one bunch lucinato kale. Add one 15 oz can red tart pitted cherries in water, 1/4 tsp mint leaf, 1 tbsp oregano, 1 tbsp kosher salt, 1/2 tsp black pepper. Add 2 cups water and set heat to 7 or medium-high.

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, 3 tbsp Oliver strawberry mead, and 3 tbsp silver rum. Mix together thoroughly with a spoon.

Once the leafy greens in the saucepan are looking fairly cooked down and you have a good rolling boil for a little bit, stir together and add 1 cup mixed red, brown basmati, white basmati, and wild rice.  Stir in, cover, drop heat to a half notch above lowest setting, and cook 25 minutes.

Meanwhile, 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.  Serve over rice.

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