Lamb Balls with Roasted Red Pepper Vinaigrette
Serves 6-8
At the Burgettstown tour stop, Chef Fiona added her own spin on a traditional meatball recipe with her Lamb Balls with Roasted Red Pepper Vinaigrette. Dave Matthews Band and crew couldn’t get enough of these tasty creations. At home, we recommend pairing the dish with Dreaming Tree Pinot Noir.
Ingredients
LAMB BALLS
- 2 pounds ground lamb
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 white onion, minced
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh oregano, minced
- 1/4 cup fresh parsley, minced
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon Worcestershire sauce
- 1 egg, beaten
- 1 cup bread crumbs
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
ROASTED RED PEPPER VINAIGRETTE
- 6 red peppers
- 4 cloves garlic, lightly crushed
- 2 tablespoons dijon mustard
- 2 tablespoons honey
- 1/2 teaspoons smoked paprika
- Zest of 1/2 orange
- Pinch of crushed red pepper
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- Salt and Pepper to taste
Instructions
ROASTED RED PEPPER VINAIGRETTE
- Roast Red Peppers over open flame until black. If open flame not possible; pre-heat oven to 450 degrees and roast peppers until skins blacken. Cover to steam and cool.
- Remove skins and seeds. Set peppers aside.
- If you want to skip the previous steps you can use a 16 ounces jar of roasted red peppers, drained (they are not as delicious, but will save a lot of time).
- Put peppers and remaining ingredients into a blender and puree until smooth. Salt and pepper to taste. Set aside until ready to serve.
LAMB BALLS
- Preheat oven to 425 degrees.
- Sauté the onions and garlic in 2 tablespoons olive oil until soft, set aside, and cool.
- In a large bowl add all ingredients. Mix thoroughly, but be careful not to over-mix.
- Take a small amount of mix and cook in a small sauté pan with some olive oil, to test for seasoning; adjust according to your taste.
- With wet hand, roll meatballs to about 2-3 inch balls. Lay out on sheet tray and cook for 20-25 minutes, until lightly browned and cooked through.
- Serve hot, warm, or room temperature with the Vinaigrette.
Notes
*NOTE: If you want a more dramatic presentation, roast cherry tomatoes still on the vine with extra virgin olive oil, balsamic vinegar, salt, and pepper. 425 degrees for 20 minutes. Serve with the lamb balls.
Delicious as an appetizer or an entrée with a Greek salad and a mezze platter.
