Lamb MeatballsFeatured by Helwig Winery in the Gold Wine Club.
Simple and delicious! This lamb meatball recipe is bursting with garlic, herbs, mushrooms, and kale topped with homemade fire roasted tomato sauce. Pair this meal with Helwig Winery's 2012 'Amador' Zinfandel.Yield: 4
Prep Time: 20 Minutes
Cook Time: 40 Minutes
• 1 lb ground Lamb meat (coarse)
• 1 lbs ground Pork (coarse)
• 1T. Garlic (minced)
• ½ T. Thyme (fresh, chopped)
• ½ T. Oregano (fresh, chopped)
• Salt and Pepper to taste
• 4 Tbsp Vegetable or Canola oil (for sautéing the meatballs)
• ½ c. Extra Virgin Olive Oil
• 2 c. Yellow onion (medium dice)
• 4 T. Garlic (sliced)
• 2T. Balsamic Vinegar
• 2 cans 14 oz. Fire roasted diced tomatoes (drained)
• ½ tsp. Chili flakes
• 2 Portobello Mushrooms (grilled and sliced)
• 1 bunch Kale (cleaned and cut into ribbons)
In a medium sized mixing bowl add lamb meat, pork meat, garlic, herbs and salt and pepper. Use your hands to mix well. Once you are done mixing the meats start to portion into 1.5 oz meatballs and place on a sheet pan. In a large pot add olive oil and sear all the meatballs. Try to get some nice browning/color on the meatballs. When all meatballs are browned take them out of the pan and hold them in a clean bowl while you build the sauce. Please leave all the crusty bits and browned pieces of meatballs in the pan…that is great flavor that will add depth to your sauce!
Add more olive oil, onions and garlic to you pot. Take the time to develop nice color and caramelize the onions and garlic. Use a medium heat and develop those flavors slowly. Once you have toasted the onions and garlic turn up the heat to high and add balsamic vinegar, let simmer for 2 minutes and add the fired roasted tomatoes and chili flakes. Bring to a simmer and simmer for 10 minutes.
Now that your sauce is done…add meatballs, grilled Portobello mushrooms (sliced) and chopped Kale to the sauce. Stir everything together and pour onto your favorite pasta.