Recipe Archives->Meatballs Loaf->Lamb 01

Minted Lamb Meatballs
Serves 6 to 8 as a tapas, or 4 as a main course
                                                                                
2 slices white sandwich bread, crusts removed
1 1/2 pounds lean ground lamb or half lamb and half beef
2 tablespoons finely chopped mint
2 large garlic cloves, crushed with a garlic press
1 1/2 teaspoons kosher or sea salt, or more to taste
1 teaspoon freshly ground black pepper, or more to taste
1 egg, beaten
3 tablespoons extra-virgin olive oil
1 medium onion, chopped ( 3/4 to 1 cup)
1 cup chopped canned tomatoes, with 2 to 3 tablespoons of their juice
1/4 cup dry sherry
1 cup chicken stock or broth or low-sodium stock or broth
2 teaspoons finely crumbled dried mint

In a medium bowl, place the bread, add cold water to cover and soak
for 5 to 10 minutes. Drain and squeeze out the excess liquid, then
finely crumble the bread.  In a large bowl, place the crumbled bread
and the lamb, fresh mint, garlic, 1 1/2 teaspoons kosher salt, 1
teaspoon pepper, and the egg. Gently knead the meatball mixture
with your hands just until all the ingredients are thoroughly
combined (do not overknead). Wet your hands, then break off a piece
of the meatball mixture and shape it into a 1-inch ball, gently
tossing it between cupped hands to give it shape.  Repeat with the
remaining meatball mixture, placing the meatballs on a small rimmed
baking sheet.

In a deep, 10-inch skillet over medium-high heat, heat the oil. Add
half of the meatballs and brown all over, 3 to 4 minutes, shaking
the skillet so the meatballs brown evenly. Using a slotted spoon,
transfer the browned meatballs to a bowl. Repeat with the remaining
meatballs.  If the meatballs have released too much fat, drain off
all but 2 to 3 tablespoons. Add the onion and reduce heat to
medium-low, cooking until the onion is soft and lightly browned, 5
to 7 minutes. Add the tomatoes and their juice and cook, stirring,
until they are thickened and reduced, about 7 minutes. Add the
sherry and the chicken stock or broth and cook, 6 to 7 minutes. Let
the sauce cool slightly, then transfer it to a food processor and
puree it.

Return the sauce to the skillet, season it with salt and pepper to
taste, and add the dried mint. Return the meatballs and any accumulated
juices to the skillet and turn to coat with the sauce. Reduce heat
to low and cook, partially covered, until the meatballs are cooked
through and the sauce has reduced further, 5 to 7 minutes. Transfer
the meatballs and sauce to a serving dish, let cool for 5 to 10
minutes, then serve.

Printable version: lamb01.txt.