Bahamian Meatballs

With Spinach

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.

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