This one is just about the fastest, most versatile mix. It’s a variation of the kafta mix shared here, and it is a base for many dishes. It’s perfect on the grill wrapped around a skewer, baked in a casserole with tomato sauce, and rolled into meatballs for a delicious stew with potatoes and onions in a thick tomato sauce. Yesterday, I used the mix to make a quick lunch with meatballs and greens and a side of brown rice.
1 lb ground bison ( you can also use a mix of bison/lamb/turkey/beef in whatever combination)
1 bunch parsley, cleaned and stalks trimmed
1 handful fresh mint leaves (about a cup packed)
1 handful fresh basil leaves (about a cup)
1 bunch green onions, green part only
1 1/2 tsp sea salt
Scant 1/4 cup extra virgin olive oil (just enough to blend)
1 tsp ground coriander
In a food processor, blend all the herbs and green onion with the olive oil to get a paste. It doesn’t have to get to puree level. Add ground meat, salt and coriander and mix until all blended. If too dry, add a bit of olive oil. Chill mixture for 20 minutes, then remove and scoop into balls with desired size. Set aside for sautéeing when ready. At this point, you can refrigerate for a day or freeze for a month.
Finishing the dish:
2 big handfuls of baby spinach, washed
2 green zucchinis, washed and sliced
3 tbsp olive oil
1/2 cup water or stock of your choice
2 tbsp pomegranate molasses
Salt and Freshly ground pepper as desired
Steamed Brown Rice to serve
Heat olive oil in a skillet, add 8 to 10 meatballs and sauté on all sides for a few minutes, rotating occasionally. Add sliced zucchini and sauté for another 3 minutes. Add water or stock (if using) and scrape all the bits of the bottom of the skillet. Add pomegranate molasses, stir until blended. Let simmer for 5 more minutes, add spinach. Turn off heat and cover. Serve hot with rice.