Lamb Meatballs with Gremolata
- Total:
- 2 hr 5 min
- (includes soaking and refrigeration time)
- Active:
- 35 min
- Yield:
- 6 to 8 servings
- Level:
- Easy
Ingredients
Lamb Meatballs:
- Three 1-inch slices crusty Italian bread, crust removed and cut into cubes
- 1/2 cup whole milk
- 2 small shallots, roughly chopped
- 1 clove garlic, roughly chopped
- 2 tablespoons dried currants
- 2 tablespoons pine nuts, toasted
- 1 tablespoon fresh parsley, stemmed
- 1 teaspoon ground cumin
- 1 egg
- Kosher salt and freshly ground black pepper
- 1 pound ground lamb (85 percent lean)
- 1 cup canola oil
Gremolata:
- 1 cup roughly chopped fresh parsley
- 1/2 cup roughly chopped fresh mint
- 2 tablespoons pine nuts, toasted
- 2 cloves garlic, chopped
- Zest of 1 lemon plus 1 tablespoon juice
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
Directions
For the lamb meatballs: Line a baking sheet with parchment paper.
Place the bread in a medium bowl. Pour the milk over the bread and let soak for 10 minutes.
Combine the shallots and garlic in a food processor and pulse until finely chopped. Add the currants, pine nuts and parsley and pulse until finely chopped. Add the cumin, egg, 1 teaspoon salt and 1/2 teaspoon pepper and pulse until fully incorporated. Add the lamb and the milk-soaked bread, breaking both up into chunks. Pulse until just combined. Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place on the prepared baking sheet. Continue with the remaining lamb mixture. Refrigerate, covered with plastic wrap, for at least 1 hour.
Preheat the oven to 400 degrees F. Line another baking sheet with parchment paper.
Heat the canola oil in a large saute pan over medium-high heat. Add the meatballs and fry on all sides until browned, about 5 minutes. Transfer to the prepared baking sheet and bake until fully cooked, 15 to 20 minutes.
For the gremolata: Combine the parsley, mint, pine nuts, garlic, lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper in a food processer. Pulse until roughly chopped. While continuing to pulse, add the oil. Season with salt and pepper. Serve on the side with the meatballs.
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