Servings: 4
INGREDIENTS
Meatballs:
4 to 6 tablespoons heavy cream
2 slices white bread, crust removed, diced
1 pound ground American Lamb
4 tablespoons toasted bread crumbs
3 tablespoons cooked long-grain rice
2 tablespoons diced Greek olives
2 tablespoons minced mint
1 tablespoon chopped dill
1 tablespoon chopped parsley
3 Garlic cloves, minced
1 large egg
1/2 teaspoon salt
Sauce:
2 tablespoons butter
1/4 cup all-purpose flour
1 cup chicken broth or stock
1 cup lamb broth
1 Lemon, zest and juice
Kosher or sea salt and black pepper to taste
3 tablespoons cold diced butter
Garnish:
3 roma tomatoes, peeled, seeded and diced
2 tablespoons chopped green Greek olives
1 tablespoon extra virgin olive oil
DIRECTIONS
METHOD:
For Meatballs: In a large stainless steel bowl, add heavy cream to diced bread; let sit for 10 minutes. Add lamb, bread crumbs, rice, olives, mint, dill, parsley, garlic, egg and salt. Knead all ingredients together; form into walnut-size balls. Refrigerate.
For Sauce: In a saucepan over medium heat, add butter. Stir in flour until smooth. Whisk and cook 2 to 3 minutes. Gradually whisk in chicken broth, lamb broth, lemon zest and juice. Bring to a simmer for 3 to 5 minutes; season to taste with salt and pepper. Whisk in additional butter.
To Serve: In a heavy skillet, pan-fry meatballs in oil until browned. Place meatballs in a casserole dish; cover with sauce. Bake at 375°F for 30 minutes. Transfer meatballs to a serving dish.
Toss tomatoes and olives in oil; spoon on top of meatballs. Distribute feta, parsley and pine nuts over meatballs.
Chef’s Note: Garnish the Garlic-style Braised Lamb Meatballs with crumbled feta cheese, chopped parsley and toasted pine nuts, and serve over orzo pasta or rice pilaf.