Lamb Meatballs & Arugula SaladFeatured by Martellotto Wines in the Gold Wine Club.
1 lb ground lamb
1 egg, whisked
1/4 cup bread crumbs
1/2 cup feta cheese, crumbled
1/4 cup green onions, fine dice of whites only
1 garlic clove, minced
1 tsp dried thyme
1 tsp dried oregano
1 tsp fresh mint
Fresh Arugula, rinsed
Extra virgin olive oil
Salt and pepper to taste
In a medium mixing bowl, add egg and whisk well. Add lamb, bread crumbs, feta, green onions, garlic and herbs to the bowl. Use hands to mix well and incorporate meat with herbs into smooth consistency. Use hands to roll 1-inch meatballs. The meatballs should be light and airy. Do not pack the meatball densely or else it will not cook property. Place on a plate.
Prepare two large plates or a cookie sheet and cover with two layers of paper towels. In a large saute pan, cover the bottom of the pan with 1/4 inch vegetable oil. Heat oil over medium-high heat. When the oil is hot, add meatballs. Cook for 2 minutes and then turn. Cook for about 8 minutes in total, depending on the thickness and size of the meatball. Remove with a slotted spoon and allow to drain on paper towels. Repeat with remaining meatballs.
To prepare the salad:
In a large salad bowl, toss arugula with extra virgin olive oil and the juice of 1 lemon to coat thoroughly. Salt and pepper to taste. Divide the salad among bowls and add the lamb meatballs.
Recipe provided by Martellotto Wines.