Recipe provided by | Chef/Owner Matthew Accarrino
Servings: 6 (25 Meatballs)
INGREDIENTS
Sauce:
28 ounces canned whole San Marzano tomatoes
4 sprigs fresh thyme
2 sprigs fresh rosemary
1 teaspoon extra-virgin olive oil
2 thinly sliced bacon strips, very finely chopped
1 medium red onion, minced
1/2 teaspoon kosher salt
6 garlic cloves, peeled and smashed
3/4 cup medium-dry red wine (like a Malbec)
1 tablespoon tomato paste
Meatballs:
1/2 cup ricotta cheese
1 large egg, lightly beaten
1 teaspoon smoked paprika (pimentòn)
1/4 teaspoon toasted cumin* (see Note)
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup unseasoned bread crumbs
1/4 cup finely grated Pecorino cheese
2 tablespoons finely chopped fresh flat leaf parsley
1 pound ground American Lamb (preferably from sirloin)
1/4 cup pitted Gaeta olives (about 10)
Polenta:
3 cups water
1 cup whole milk
1 cup polenta (coarse-ground cornmeal)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Tomato and Olive-Braised American Lamb Meatballs with Soft Polenta
2 tablespoons extra-virgin olive oil
1/4 cup grated Pecorino cheese
1 tablespoon mint leaves, stacked, rolled into a tight cylinder or 4 large leaves sliced crosswise into thin strips
2 tablespoons grated Pecorino cheese
extra-virgin olive oil as needed
freshly ground black pepper as needed
DIRECTIONS
METHOD:
For the Sauce: Pass the tomatoes and sauce through the large-hole setting of a food mill; set aside. Wrap butcher’s twine around the bottom of the thyme and rosemary and tie together; set aside. In a heavy-bottomed oven-safe pot or Dutch oven, heat the oil over medium heat. Add bacon; cook until the fat softens and begins to render into the pan, 2 to 3 minutes. Stir in onions and salt; cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Add garlic; cook, stirring often, until fragrant, about 1 minute. Pour in wine; use a wooden spoon to scrape up any browned bits from the bottom of the pot. When wine has mostly reduced, after about 5 minutes, stir in tomatoes and tomato paste. Bring the sauce to a simmer; add thyme and rosemary. Reduce the heat to low; gently simmer while preparing the meatballs. For the Meatballs: In a large bowl, whisk together ricotta, egg, paprika, cumin, salt and pepper. Use a wooden spoon to stir in bread crumbs, Pecorino and parsley; add the lamb. Use your hands to combine the ingredients together; shape into 24 balls (use a small ice cream scooper to get evenly sized balls if desired).
Arrange the meatballs on an oven-safe skillet lightly coated with cooking spray; place under broiler until nicely browned, about 10 minutes, rotating the pan midway through for even browning. Remove pan from the broiler.
Transfer the meatballs to the sauce; stir to coat. Cover meatballs with parchment paper cut to fit. Cover pot; cook at 325ºF for one hour.
For the Polenta: In a medium saucepan, bring water and milk to a simmer over medium-high heat. Slowly sprinkle in polenta; whisk constantly to ensure mixture is smooth. Continue to whisk until thickened. Use a wooden spoon to stir in salt and pepper. Reduce heat to low; slowly cook, stirring often, until creamy and completely cooked, about 45 minutes. Turn off heat; stir in butter, oil and cheese; stir until butter is melted and incorporated.
To serve: Remove meatballs from the oven, uncover, and discard the parchment paper, garlic and the herb bundle; stir in olives. Divide the polenta between 6 warmed plates or bowls. Top with a few meatballs, some braising sauce, and a few olives. Finish with mint, Pecorino, a drizzle of olive oil, and a pinch of black pepper.
Note: To make the toasted cumin, heat a small skillet over medium heat. Add cumin seeds and cook, shaking the pan often, until they turn a nutty brown color and are fragrant, about 2 minutes. Turn off the heat and immediately turn the cumin out onto a medium plate to cool. Once cooled, transfer the seeds to a coffee mill or spice grinder and grind until powder fine. Ground cumin can be stored in a cool, dry, dark place for up to 6 months.
Recipe and image provided by the American Lamb Board