Sheet Pan Harissa Beyond Meatballs and Cabbage (GF, V)

This ended up being way more satisfying than I expected. Next time I make it, I'll make the cabbage a little thicker and maybe shake the pan half way through baking, because too much of it burned at the edges of the pan.

Source: The Modern Proper | Serves: 4 | Time: 1 hr

Changes: used Beyond Meat. I skipped bread crumbs and egg, because Beyond Meat holds shape really easily without binders.

Ingredients

1 lb Beyond Beef

1 tbsp ground cumin

¼ cup flat leaf parsley, minced

4 garlic cloves, minced

2 tsp smoked paprika

2 tspkosher salt

1 small head green cabbage, cored and cut into 1-inch wedges

7 tbsp extra-virgin olive oil

¼ cup harissa

¼ cup lemon juice (from 2 lemons)

¼ cup fresh mint, leaves (skipped)

Greek yogurt, for serving (optional and skipped)

Instructions

Preheat the oven to 400°F with a rack in the center position.

In a large bowl, combine the Beyond Beef, 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 14 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, about 5 minutes.

Sprinkle with fresh mint and serve with yogurt, if using.