Lamb Meatballs

Today’s dish was actually difficult to name.  When one mentions “balls” these days, the conversation can quickly disintegrate into snickering akin to Beavis and Butthead, or be misinterpreted to a recipe involving lamb testicles, better known in Nevada as “lamb fries”.  So we will simply say that this dish involves Pasta with Lamb (tho you are in fact making round balls, let’s be clear – and let the giggling begin).  If you don’t like lamb, turkey would be a good substitute.  Use your imagination!  This is exactly what it’s for, and where our adventure begins…

Ingredients:

1lb ground lamb
1lb broccoli florets – cut into small “heads” or flowers
1 clove of garlic finely minced
1 small shallot finely minced
2 eggs
1/2 cup panko (or you could use breadcrumbs)
1 tsp salt
1 tsp dried rosemary
1/2 tsp thyme
1/2 tsp basil
1/3 cup almond milk (or you could use cream)
1 cup shredded pecorino (or parmesan)
crumbled goat cheese
extra virgin olive oil
1 lb cooked pasta (we used gluten free rotini, but any small noodle will do)
Optional: red pepper flakes

To a large skilled add a couple tablespoons of olive oil.  When the oil is hot, add the minced garlic and shallot, stirring continually until the shallot begins to be translucent (6-8 minutes).  Remove from heat and empty the skillet into a large mixing bowl (save this skillet for later, you’ll use it again).   While this mixture is cooling, add the salt, rosemary, thyme and basil.  Stir well.  Next add the lamb, one egg and panko to the bowl.  With clean hands mix this well, incorporating all the ingredients together, then begin rolling your balls.  Ours are slightly bigger than bite size, whatever size you prefer is what you should aim for.  Smaller will cook faster, fyi.  I roll the balls and place them back into my mixing bowl.  Yes, I have a large bowl and prefer fewer dirty dishes to clean up!

This next phase will require some forethought and a bit of juggling.  If you have larger balls, you’ll need to finish them off in a 450 degree oven for about 20 mins, if you have smaller balls, you won’t.  Depending on how you answered that question, will determine when you should begin cooking your pasta!  If you are going to use the oven, have your pot boiling when you place the balls into the oven; if you aren’t using the oven, time the cooking of the lamb, with the cooking pasta.  Make sense? You want everything done at the same time.  So cook your pasta when you’re good n’tooting ready!

Once your balls are ready to be cooked (and with clean hands), add a couple more tablespoons of olive oil to you skillet.  When it’s hot (and the balls will sizzle) carefully add them to your pan.  Depending on the size, you’ll need to turn them every 5-6 mins to get them uniformly brown.  *If* you made larger balls, now it’s time to put them into the prepared oven, (450 degree oven for about 20 mins.  I place mine into a parchment lined pan and cover with aluminum foil).

When the balls are done, return them to your original skillet (or just leave them in there) and add your broccoli.  As the broccoli cooks it will turn a beautiful deep green.  While this cooks whisk your egg and almond milk together in a small bowl. You don’t want to fry them crispy, just about 8 mins or so, if they begin to turn brown, it’s time to move on.  Add your drained pasta, mix well remove from the heat; quickly add your egg mixture and mix constantly (yes, you will get some cooked eggie bits), then add the shredded cheese.  Serve hot with crumbled goat cheese on the top and French bread with balsamic vinegar to dip in.

If you enjoy a little heat with your meal, sprinkle on red pepper flakes to taste.