Saturday, June 2, 2012

Best Lamb Meatballs!!

 You know I love the lamb! Well, these meatballs were so delicious. A bit of a pain with the butt to make when served with all the lovely spring vegetables below - as I had to peel, and blanch and so forth, so I'll spare you that and just give you the balls - they were time consuming enough - but well worth it. Just serve with a little salad and maybe some buttered noodles. Recipe adapted from Savor Wine Country

Lamb Meatballs serves 4
1 tablespoon olive oil
1/2 onion finely chopped
1 green garlic stalk chopped (if you can't get it, just use 2 cloves)
2 eggs
3/4 cup ricotta
2 tablespoons grated parmesan
1 pound ground lamb
2 tablespoons chopped fresh mint
Zest of a lemon
1/2 cup fresh bread crumbs soaked in 1 tablespoon of milk
s&p to taste (I add a little then make a small ball and fry it so you can taste and add more if needed)

for sauce: 1/2 onion, white wine, 2 cups chicken broth and shredded parmesan
In a pan heat the oil and cook the onion until soft. Mix all of the ingredients together with the onion gently! and then form largish balls. Fry them in a large pan with a couple more tablespoons olive oil until browned on both sides. Remove and set aside. Pour off most of the drippings and wipe out the pan if it's too blackened then add 1/2 of a diced onion and cook until tender. Splash in a little white wine and deglaze it. Add about 2 cups of chicken broth and return the meatballs to the pan. Cook on a little simmer for about 15 min per side. Serve topped with the cheese. Alongside some fresh spring veggies if you still have the strength to put that one together!

Post Note: This is my 500th blog post - can not believe there are that many. I'm impressed by myself ; )

1 comment:

  1. Dear Becky proud you made it to 500 that is great. Want to come visit soon all done with my Cancer stuff on the mend getting back to me again been a long road...I would love to see you both soon...Stacy