Pan-Braised Meatballs

My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and the braise leaves them meltingly tender. Instead of the usual suspects, this dish pairs the smoky pimentón and cinnamon Cataluña blend with roasted red peppers and zucchini slices, which supply the braising liquid as they cook. Different and delicious.

I've included two bonus recipes for the pictured sides, Riced Cabbage and Cauliflower, and Chili and Shoyu Corn.

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