Wednesday, February 22, 2012

Lamb Meatballs in Red Wine Sauce with Mint Chimichurri


Lamb Meatballs in Red Wine Sauce with Mint Chimichurri || Relish It
Pureed Cauliflower & Carrots with Ghee

Lamb Meatballs in Red Wine Sauce with Mint Chimichurri
Serves 4

1 tablespoon ground cumin
1 teaspoon ground coriander
1 tablespoon chopped fresh mint
2 tablespoons chopped fresh parsley
1 pound ground lamb
1/4 cup chopped red onion
1/4 cup crumbled feta cheese
2 tablespoons toasted bread crumbs
1 egg, lightly beaten
3 cloves garlic, minced
1 teaspoon salt
freshly ground pepper

Red Wine Sauce:
2 tablespoons olive oil
2 tablespoons chopped red onion
1 garlic clove, minced
1 tablespoon tomato paste
1 cup dry red wine
1 cup chicken broth
1 teaspoon ground cumin
2 cups crushed tomatoes
kosher salt and freshly cracked pepper, to taste
1 heaping tablespoon freshly chopped parsley

Mint Chimichurri:
1/4 cup packed fresh mint, roughly chopped
1/2 cup packed fresh parsley, roughly chopped
1 garlic clove, minced
about 1/3 cup extra-virgin olive oil
kosher salt,
1-2 tablespoons red wine vinegar
1 tablespoon finely chopped preserved lemon (a bit of lemon zest can also be substituted)
water to loosen chimichurri a bit, if necessary

Preheat the oven to 350°F. Line a baking sheet with parchment paper. Set aside. In a 12-inch skillet with a lid, heat the olive oil until hot and add the chopped red onion and garlic. Saute for a couple of minutes until tender. Add the tomato paste, red wine, ground cumin, chicken stock, crushed tomatoes, and salt and pepper, to taste. Bring to a boil, then immediately turn heat down. Simmer for about 50 minutes with the lid on.

In a large mixing bowl, add the ground lamb, ground cumin and coriander seed, mint, parsley, red onion, feta cheese, bread crumbs, egg, garlic, kosher salt and cracked black pepper. Gently mix with your hands. Make sure to get everything incorporated, but being sure to not over mix. Doing so will lead to a tough meatball. Using a small scoop or form into balls with your hands, drop onto the prepared baking sheet spacing them an equal amount of distance apart. Bake for about 35-40 minutes, or until the edges of the meatballs are a deep golden brown.

Remove meatballs from oven and place in the red wine sauce. Simmer together for about 20 more minutes so the flavors can incorporate. If the sauce is too watery, leave the lid off and increase the heat, so the sauce can reduce. If the sauce is a nice consistency already, simmer with the lid on. When it seems to be done and the sauce is perfect, stir in the chopped parsley and remove from heat.

Meanwhile, using a mini-food processor (a blender or knife can also be used), add the mint, parsley, lemon, garlic, vinegar and salt. Pulse a few times to incorporate. Slowly add the olive oil — use more if you see fit. Or add a bit of water to loosen the chimichurri. Blend until smooth. Taste. Add more salt, if necessary. Serve along with the meatballs and red wine sauce.

1 comment:

Sue said...

Mmmm...sounds very Moroccan. This would be fabulous over spaghetti for a Italian/Moroccan fusion type dish.