Garlic-Coriander Meatballs in Onion Broth with Herbed Barley

Garlic-coriander goat meatballs brown in rendered fat and settle into onion broth with herbed barley. They recall Cumin on the Palace Hearth, where a Babylonian cook sealed pale goat fat against dust before the clay hearth woke.

Serves 4

Estimate for one serving

• 450 cal
• 12g protein
• 25g carbs
• 8g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 1 lb ground goat meat
• 8 garlic cloves
• 3 large onions
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 cup pearl barley
• 1/2 cup fresh parsley
• 1 cup beer
• 3 tbsp rendered fat
• 1 tsp salt

Instructions

1. 1Finely mince garlic cloves and half an onion then mix into the ground goat with coriander, cumin and half the salt.
2. 2Form into small meatballs and brown in rendered fat until golden on all sides.
3. 3Slice remaining onions and garlic and cook in the same pot until soft and golden.
4. 4Add barley, beer, water and remaining salt then return meatballs to the pot.
5. 5Simmer gently for 35 minutes until barley is cooked and broth is savory, then stir in chopped parsley before serving.