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Lamb Meatballs with Gremolata

Recipe courtesy of Tia Mowry

Show: Tia Mowry at Home

Episode: Booze and Bites

Lamb Meatballs with Gremolata

Name: Lamb Meatballs with Gremolata
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT2H5M0.000S
Yield: 6 to 8 servings
Ingredients: 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; 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

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Level: Easy

Total: 2 hr 5 min (includes soaking and refrigeration time)
Active: 35 min

Yield: 6 to 8 servings

Level: Easy

Total: 2 hr 5 min (includes soaking and refrigeration time)
Active: 35 min

Yield: 6 to 8 servings

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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Show: Tia Mowry at Home

Episode: Booze and Bites

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