Simple Recipes for Every Day
Sheet Pan Harissa Meatballs and Cabbage
- Serves: 8
- Prep Time: 25 min
- Cook Time: 35 min
Ingredients
- 2 pounds 80/20 ground beef
- 2 large eggs
- ½ cup plain breadcrumbs
- 1 tablespoon ground cumin
- ¼ cup flat leaf parsley, minced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 small head green cabbage, cored and cut into 1-inch wedges
- 7 tablespoons extra-virgin olive oil
- ¼ cup harissa
- ¼ cup lemon juice (from 2 lemons)
- ¼ cup fresh mint, leaves
- Greek yogurt, for serving (optional)
Ingredients
- 2 pounds 80/20 ground beef
- 2 large eggs
- ½ cup plain breadcrumbs
- 1 tablespoon ground cumin
- ¼ cup flat leaf parsley, minced
- 4 garlic cloves, minced
- 2 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 small head green cabbage, cored and cut into 1-inch wedges
- 7 tablespoons extra-virgin olive oil
- ¼ cup harissa
- ¼ cup lemon juice (from 2 lemons)
- ¼ cup fresh mint, leaves
- Greek yogurt, for serving (optional)
Method
Preheat the oven to 400°F with a rack in the center position.
In a large bowl, combine the beef, eggs, breadcrumbs, cumin, parsley, garlic, paprika and 1½ teaspoons of the salt. Mix well, then with wet hands, form golf ball–size balls (about 2 tablespoons each) and place on a large rimmed baking sheet. You should have about 30 meatballs.
Arrange the cabbage wedges on the sheet pan in between the meatballs and brush both meatballs and cabbage with 3 tablespoons of the olive oil. Sprinkle the cabbage with the remaining ½ teaspoon salt. Bake in the oven for 30 minutes.
Meanwhile, in a small bowl, combine the harissa, remaining 4 tablespoons of the olive oil and the lemon juice.
Remove the sheet pan from the oven and brush the meatballs with harissa sauce. Place the sheet pan back in the oven and cook until the cabbage is tender and the meatballs reach 165°F on a meat thermometer, about 5 minutes.
Sprinkle with fresh mint and serve with yogurt, if using.