Minty Lamb Meatballs with Crispy Cabbage and Tahini Sauce from @mollybaz cookbook
Ingredients: 1 medium green cabbage 3 garlic cloves 1 cup mint leaves 1 lemon 1 egg 1 pound ground lamb 5 tablespoons EVOO Kosher salt and black pepper ⅔ cup panko bread crumbs ½ cup plus 2 tablespoons tahini 1½ teaspoons ground cumin
Directions: 1. Preheat the oven to 450°F. 2. Quarter 1 medium cabbage. Cut each quarter in half crosswise to create 8 pieces total. Separate leaves and scatter them across 2 rimmed baking sheets. Drizzle each baking sheet EVOO and season. Roast the cabbage until it is charred in some places. Remove from the oven and combine all of the cabbage on one baking sheet. 3. Increase the oven temperature to 500F. Make the meatbalis: Combine egg, panko, 2 tablespoons tahini, 1½ teaspoons ground cumin, 1¼ teaspoons salt, 1 tablespoon EVOO, 2 grated garlic cloves, chopped 1/2 cup mint, and lamb. Mix. 4. Roll the meatball mixture into 12 equal-size balls about 1½ inches wide. Arrange the meatballs on the empty baking sheet. 5. Cook the meatballs and cabbage: Roast until the meatballs are browned and bounce back when you press on them gently and the cabbage is mostly charred and crisp, 7 to 9 minutes. 6. Make the tahini sauce: ½ cup tahini, ⅓ cup water, the juice of 1 lemon, ¾ teaspoon salt in a small bowl, grated 1 garlic clove. Whisk. 7. Assemble, top with mint, and serve.
