Lamb Meatballs in Almond Sauce

TOTAL TIME: 37 hr
Prep: 30 min
Inactive Prep: 35 hr
Cook: 1 hr 30 min
 
YIELD: 6 servings
LEVEL: Intermediate

ingredients

  • 2 slices fresh white bread, torn into small pieces
  • 3 tablespoons Spanish red wine
  • 1 1/2 pounds ground lamb
  • 1 large egg, lightly beaten
  • 2 garlic cloves, chopped
  • 1 1/2 tablespoons chopped fresh parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon Essence, recipe follows
  • 1/2 cup all-purpose flour
  • 1/4 cup plus 2 tablespoons Spanish olive oil
  • 1 1/2 cups diced Spanish onions
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 6 tablespoons slivered, blanched almonds
  • 1 large garlic clove
  • 1 tablespoon roughly chopped fresh mint leaves
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Place bread pieces in a small bowl and drizzle with the red wine. Allow bread mixture to stand for 5 minutes.

In a large bowl, combine the lamb, egg, chopped garlic, parsley, and moistened bread. Season with salt, pepper, and Essence. Roll meat into small bite size balls, about 1 tablespoon each. Cover and refrigerate for 30 minutes or up to overnight.

Place the flour in a small bowl; working in batches, dredge the meatballs in the flour. Shake off any excess flour.

Pour 1/4 cup olive oil into a large saute pan with straight sides and heat the oil until almost smoking over high heat. Add the meatballs, in batches, and fry until well browned, gently rolling to brown all sides, about 4 minutes per batch. Remove the meatballs with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batches.

Wipe the pan clean and add the remaining 2 tablespoons of olive oil. Place over medium-high heat and, when hot, add the onions. Cook until softened, about 3 minutes. Add the white wine and chicken stock and bring to a boil. Add the reserved meatballs and cover. Reduce the heat to a simmer and cook, covered, for 1 hour and 15 minutes.

While the meatballs are cooking, combine the almonds, garlic clove, and mint in a food processor and pulse until a finely ground paste is formed. Set aside.

When the meatballs are tender, uncover and add the almond paste to the broth. Stir to combine and remove from the heat.

To serve, place several meatballs in a small dish and spoon some of the sauce over the tops. Serve with toothpicks or small forks.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

MasterChef Canada

Get Cooking Channel on your TV.