Meat Balls on Cabbage al Dente

Meat balls over Cabbage Al Dente

Mix together:
1.5 lb beef or mix of beef, pork, venison
2 eggs
2 medium size yellow onion
4 teaspoons balsamic vinegar
1 teaspoon (do not put too much) blackstrap molasses
1.5 teaspoon mustard seeds
3 cloves of garlic crushed, minced
0.5 teaspoon salt
1/4 teaspoon black pepper
1/8 tsp oregano
Optional: sprinkle of red pepper flakes or dash of hot sauce, horseradish, or paprika

Shape into 1.5 inch balls and cook in sauce pan in olive oil until well browned. You can brown and then put in the oven to bake until well done if you prefer. This is easier since they are somewhat delicate in comparison to meatballs made with breadcrumbs.

Cut about 1/2 of a green cabbage with mandolin or sharp knife into thin long pieces. Steam until it begins to be translucent but still a little crisp when you bite into it.

Serve meatballs on the cabbage with a drizzle of olive oil and parmesan or romano cheese grated on top.

This recipe is also good for making a meat loaf. Just mix ingredients above (except cabbage)  and press into loaf pan. Top with ketchup or similar sauce. Bake 350 degrees for about an hour until well done.

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