After finding the recipe for the “Herbed Turkey Burger,” from Simply Recipes, I went ahead and bought some ground lamb instead! I guess I’m getting bolder with my ground meats. I’ll still be charmed by turkey burgers, don’t get me wrong. I’ve showcased them on my site in the past. See my “Teriyaki Turkey Burgers” and my “Greek-Style Turkey Burgers.” Notice how ground turkey benefits from the flavorful distractions of a pineapple slice or feta cheese; lamb might not require such co-stars. I halved the original recipe (recipe below), and made 12 small lamb meatballs: bold and distinctly herbaceous.

Herbed Lamb Meatballs
Makes 12 small meatballs

1 Tbsp. olive oil
1 shallot, minced
2 garlic cloves, minced
1 lb. ground lamb
1/2 tsp. kosher salt
1/2 tsp. black pepper
1/4 cup loosely packed chopped parsley
1 1/2 tsp. minced fresh rosemary
1 1/2 tsp. minced fresh oregano
1 tsp. chopped fresh thyme

Sauté the chopped shallot in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the shallot, garlic, and oil to a large bowl to cool down.

Once the shallot is cool to the touch, add the ground lamb, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which might make the meatballs tough).

Form the meat into balls. Fry in a bit of olive oil, in a hot cast-iron pan for 7 minutes, until cooked through.

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Making meatballs should never produce any anxieties. The process is completely hands-on, forgiving, and easy. These meatballs were adored by my audience. Parsley, rosemary, oregano, and thyme enjoyed the showcase.

I also had fun with the “Braised Red Cabbage with Cider & Apples,” from Angie’s Recipes. Now remember, since Angie is European, we must convert her measurements from the metric system. Use 2 3/4 lbs. red cabbage, 1/3 cup sugar, less than 1/4 cup white wine vinegar, and 1 1/4 cups cider. I used light brown sugar (interchangeable with golden caster sugar) and I used pear cider instead of apple. I was so pleased to indulge in the scents of fresh ginger and allspice as my shredded cabbage wilted in the pot. And then, the sweet tanginess of sugar and vinegar and cider simmered, first for 15 minutes covered, then 28 minutes uncovered. I added 2 tsp. kosher salt and 1/2 tsp. black pepper to my cooked cabbage. So nice to eat, this is the ultimate recipe for red-cabbage lovers.

Ground Lamb (1 lb.) = $9.17
Red Cabbage (2 3/4 lbs. = $2.75)
Honeycrisp Apples (2) = $1.65
Onions (2) = $1.22

RECIPES: lamb meatballs are reliably pleasing, as is a big pot of tangy red cabbage
as always, meatballs are quick: eat them after less than 30 minutes of prep and cooking; the cabbage will be ready in an hour
TASTES: parsley, rosemary, oregano, and thyme hold up to the distinctiveness of lamb; cabbage, apples, and ginger soften into a sweet and tangy combo

Next time, I’ll make a comforting family meal. I’ll cook “Butter Beans with Tomato & Chorizo,” from, along with the “Green Vegetable Gratin with Crunchy Carrot Crust,” from See it when you come back to my site on Monday, November 29.