Glazed Lamb Meatballs With Golden Raisins and Pine Nuts
Easy Meatballs with a very tasty sauce. Good on Orzo and served with Cucumber Salad. NYTimes Cooking (30 Apr 2024) – https://cooking.nytimes.com/recipes/1025264-glazed-lamb-meatballs-with-golden-raisins-and-pine-nuts
Ingredients
- 1 large egg
- ½ cup ricotta
- ½ cup panko bread crumbs
- ¼ cup pine nuts
- ¼ cup golden raisins coarsely chopped
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- Salt and pepper
- 1 pound ground lamb
- 2 tablespoons extra-virgin olive oil
- 1½ cups low-sodium chicken broth
- 3 tablespoons unsalted butter
- 1 tablespoon drained capers coarsely chopped
- ¼ cup chopped fresh basil
- Cooked orzo or long-grain rice optional, for serving
Instructions
- Heat oven to 350 degrees. In a medium bowl, combine egg, ricotta, bread crumbs and 2 tablespoons of water; mix until well combined. Let stand until the bread crumbs soften, about 5 minutes.
- Meanwhile, in a large (12-inch) ovenproof skillet over medium heat, toast pine nuts, stirring frequently, until lightly golden, 2 to 3 minutes. Add to the egg mixture.
- Add raisins, garlic, oregano, 1 to 1 ½ teaspoons salt and ½ teaspoon pepper to the egg mixture and mix until well combined. Add lamb and gently mix (hands work best here) until well blended. Form the mixture into 12 equal meatballs that are each just under 2 inches wide.
- In the skillet, heat oil over medium. Add meatballs and cook, turning frequently, until lightly browned all over, about 5 minutes. Add broth and bring to a boil over medium-high heat, then transfer skillet to oven. Roast until meatballs are cooked through and tender, about 15 minutes.
- Transfer meatballs to a large plate. Bring broth to a simmer over medium-high heat and cook, whisking to lift up any browned bits, until sauce reduces slightly, 5 minutes. Add butter and capers and whisk until smooth; season with salt and pepper. Add meatballs and simmer, basting meatballs with the sauce, until the sauce is slightly thickened, about 2 minutes. Stir in basil.
- Divide meatballs and sauce among 4 shallow bowls. Serve over orzo or rice, if desired.
