Lamb Meatballs


Yields 10 Portions

1 small Spanish onion, diced
3 garlic cloves, minced
Extra-virgin olive oil
1/4 piece baguette, diced with crust removed
2 whole eggs
1 1/4 lb ground lamb
1 tbs cilantro, chopped
1 tbs Parmesan cheese, grated
1/2 tsp ground cumin
1 tsp ground coriander
1/4 tsp red pepper flakes
Salt and pepper to taste Flour

In a medium sauté pan, sweat the onions and garlic slowly in oil over low heat. Cook until the onions are translucent, then cool.

In a medium bowl, combine the baguette with the eggs until the bread is moist.

Add the lamb and cilantro to the bread and egg mixture. Then add the onion mixture, cheese, and spices. Mix all ingredients together until thoroughly combined. Season with salt and pepper.

Form the mixture into 2-ounce balls. Dust the meatballs with flour and, in a pan with oil, sear the outside of the meatballs for about 1 minute on each side or until all sides are golden brown.

Place meatballs in a shallow baking dish and cover with tomato sauce. Cover the dish with plastic and aluminum foil.

Cook in the oven at 375°F for 2 hours or until the internal temperature reaches 165°F.

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