You should buy it, because then you will know how to make this (also, I want you to buy her book, so I am not going to give away the recipe):
It's caraway-seed/garlic Czech pork meatballs, except I used ground lamb, not ground pork, and oh, wow, they are even better with the sheepy goodness in there. I served them over Joulwan's mashed cauliflower, which has nearly the exact consistency of mashed potatoes, thanks to both coconut oil and coconut milk.
It's like you are down at the diner -- a crazy great diner that serves lamb meatballs, mind you, but a diner nonetheless. It is delicious.
One tip: make a double batch of both. Two of us plowed through more than the recipe amount in one sitting. And use ground lamb. Ground pork can't compete with that.
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