MainsJanuary 3, 2019
Lamb Meatballs
Classic meatballs with a spanish style sofrito sauce. This is a great party dish to make ahead of time and leave on the stove till it’s time to serve. You can also sub beef, chicken, pork, a mixture or whatever for the lamb.
Serves: a bunch
Time: an hourish
Mise en Place
Staples
- 1/2 cuppanko
- 1 tbsdry vermouth
- 1 tspkosher salt
- a fewgrinds of black pepper
- 28 ozcrushed tomato
- 1 mediumonion (#2) chopped
- 4 clovegarlic
- 3 tbsolive oil
- 1/2 tbssweet smoked paprika
Veggies
- 1/4 cuponion, minced
- 1 tspparsley minced
- 1 clovegarlic, finely chopped
Dairy
- 1 eggbeaten
Meat
- 1 lbground lamb
Equipment
- 1skillet
- 1bowl
- 1sheet pan
- 1scale, (optional)
- 1dutch oven
- 1stick blender
Directions
- over medium low heat, sweat 1/4 cup onions with some oil and a pinch of salt about 10 minutes
- when onions are soft, add garlic and cook for one minute
- add vermouth, cook 30 seconds and evac to bowl and let cool a bit
- add panko, salt, pepper, egg, and parsley to bowl, stir to combine
- fold in meat
- make meatballs, i like to keep them evenly sized so i use the scale and make 65 gram sized balls. stash them on sheet pan
- decide how many meatballs you want to eat now, and stash the rest in the freezer
- wipe out skillet, add fresh oil and bring to medium high heat
- brown the meatballs in batches, 2-3 minutes per all sides, set aside
- meanwhile, in dutch oven, cook onion #2 with a pinch of salt in olive oil till soft, 20ish minutes
- add garlic and cook 1 minute more
- add tomato and paprika, bring to temp, and then use stick blender to blend.
- add meatballs and cook on low 2 hours
- serve this amazing delicousness