Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 onion, finely minced |
1 clove garlic, minced |
10 roma tomatoes, blanched and peeled, roughly chopped |
2 tablespoons sugar |
1 tablespoon sherry vinegar |
salt and pepper |
2 tablespoons roughly chopped basil leaves |
1 fresh bay leaf |
2 tablespoons extra-virgin olive oil |
3 pounds lamb breast |
1 pound lamb top round |
20 grams kosher salt |
1/2 cup white bread bread cubes, crusts discarded, soaked in milk |
1/2 cup finely minced onion |
1 clove garlic, finely minced |
1 teaspoon ground coriander |
1 teaspoon ground cumin |
4 teaspoons freshly chopped oregano leaves |
4 teaspoons freshly chopped sage leaves |
4 teaspoons freshly chopped parsley leaves |
1 egg, beaten |
all-purpose flour, for dusting |
vegetable oil, for frying |
1 cup fresh sheep's milk ricotta |
1 english cucumber, finely chopped |
Directions:
1. For the Sauce:
2. In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside.
3. Meatballs:
4. Dice the meat and mix with salt. Grind twice with 1/4-inch die. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine.
5. Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve.
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