Bahamian Meatballs

With Spinach

(Contributed by Garry Vroegh <a043140t@bc.seflin.org> and the Bahama Mama.)

Ingredients Directions
  • 1 Pound ground lamb
  • 1 medium onion, grated (about 1/3 cup)
  • 2 slices of whole wheat bread, soaked in water and squeezed dry
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin (or to taste)
  • ½ teaspoon salt (to taste)
  • ½ teaspoon fresh-ground pepper (to taste)
  • ½ teaspoon cinnamon
  • 2 Tablespoons vegetable/olive oil
  • 1 Pound fresh spinach (collard greens) with stems removed, leaves thoroughly washed of dirt and sand, drained and chopped (about 5 cups)
  • 1/3 cup fresh parsley, finely chopped
  • 1½ teaspoons garlic minced
  • 2/3 cups water
  • 1¼ cups fresh-squeezed orange juice
  • ¼ cup lemon juice
  • 1½ Tablespoon cornstarch

Mix all meatball ingredients in a medium-sized bowl until well blended. Form level tablespoons of the mixture into 1 inch balls. You should have about 36.

Heat one tablespoon of oil in a large nonstick skillet with a tight fitting lid over medium heat. Add the meatballs without crowding and cook about 7 minutes, turning often until they are evenly browned. With a slotted spoon, remove to a paper towel to drain.

Add the remaining tablespoon of oil to the skillet. When the oil is hot, add the spinach, parsley and garlic. Stir about 3 minutes until the spinach is wilted. Return the meatballs to the skillet, add water and bring to a boil. Reduce heat to low, cover and simmer 10 minutes.

Mix juices and cornstarch until smooth. Stir into the skillet and simmer about 5 minutes, stirring occasionally until the sauce thickens slightly and the meatballs are no longer pink in the center. Serve.

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat May 23 16:51:36 EDT 1998