Sheet Pan Harissa Meatballs and Cabbage

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  2 lbs 80/20 Ground Beef

  Standard ground beef. Drain fat thoroughly after cooking to reduce calories.

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  2 Egg, Whole, Large(88g)
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  0.5 cup Bread Crumbs, Dry, Plain
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  1 tbsp Cumin, Ground
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  0.3 cup Parsley, Fresh
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  4 Garlic(12g)
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  2 tsp Paprika, Smoked
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  2 tsp 2 teaspoons kosher salt
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  1 Cabbage, Green(908g)
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  7 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  0.3 cup Harissa Paste, Prepared
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  0.3 cup Lemon Juice, Fresh
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  0.3 cup Mint, Fresh
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  Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 1In a large bowl, combine the ground beef, eggs, bread crumbs, cumin, parsley, garlic, paprika, and kosher salt. Mix until just combined, then wet your hands and form the mixture into golf ball–sized meatballs (about 2 tablespoons each)—you should have approximately 30 meatballs.
2. 2Heat olive oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Working in batches to avoid crowding, cook the meatballs 8–10 minutes, turning occasionally, until browned on all sides and an internal thermometer reads 165°F. Transfer cooked meatballs to a plate.
3. 3Add the remaining olive oil to the same skillet over medium-high heat. Add the cabbage in a single layer and cook 6–8 minutes, stirring occasionally, until it begins to soften and develop light golden edges.
4. 4Return the cooked meatballs to the skillet with the cabbage. In a small bowl, whisk together the harissa paste and lemon juice, then pour over the meatballs and cabbage. Stir gently to coat.
5. 5Cook over medium heat for 3–5 minutes, stirring occasionally, until the cabbage is tender and the sauce is heated through.
6. 6Remove from heat and divide the meatballs and cabbage evenly into 8 airtight containers while hot. Let cool to room temperature before sealing.
7. 7Top each portion with fresh mint and a dollop of Greek yogurt just before serving.