- Meatballs:
- 1 O Organics Large Egg
- 1 pound ground lean lamb
- 1/2 cup fine dried bread crumbs
- 2 tablespoons minced fresh oregano
- 1 tablespoon Safeway Dijon mustard
- 1/4 teaspoon salt
- Warm Oregano Dressing:
- 1 cup low-sodium chicken broth
- 1/4 cup rice vinegar
- 1 teaspoon grated lemon peel
- 2 tablespoons lemon juice
- 2 teaspoons minced fresh oregano
- 2 teaspoons cornstarch
- Salad:
- 4 cups shredded napa cabbage
- 2 green onions, thinly sliced
- Lemon wedges
- Oregano sprigs
- In a large bowl, beat egg and 1/2 cup water until blended. Add lamb, bread crumbs, oregano, mustard, salt, and pepper to taste; mix lightly but thoroughly. Shape mixture into 24 equal-size balls, about 1 inch in diameter, and place slightly apart in a shallow 10- by 15-inch baking pan.
- Bake in a 425 degrees F oven, turning once, until well browned (18 to 20 minutes).
- Meanwhile, prepare dressing. In a small pan, combine chicken broth, rice vinegar, lemon peel and juice, fresh oregano, and cornstarch; mix well. Place over medium-high heat; cook, stirring until mixture comes to a boil. Remove from heat and set aside until ready to serve.
- To serve, divide cabbage evenly onto 4 dinner plates; top each serving with 6 of the meatballs. Drizzle salads with dressing, then garnish with sliced onions, lemon wedges, and oregano sprigs.