#WVCELLARSEASON
These flavorful meatballs are the epitome of comfort food, paired perfectly with the bold flavors of our pinot noir – black cherry, licorice and blackberry – balanced by smooth tannins.
Pairing: 2014 Big Tree Block Estate Pinot Noir
Learn more about Sokol Blosser
Chef Henry Kibit's Lamb Meatballs with Harissa Sauce
Ingredients
Ingredients - Lamb Meatballs
- 1 pound ground lamb
- ½ yellow onion small dice
- 1 carrot small dice
- 1 garlic clove minced
- ½ cup bread crumbs
- 2 tablespoons parsley minced
- 1 tablespoon vinegar sherry or red wine
- 1 egg
- 3 tablespoons Extra Virgin Olive Oil
- Salt & pepper to taste
Harissa Sauce
- 1 cup Guajillos chile toasted and seeded
- ½ cup carrots medium dice, cooked
- ½ cup beets medium dice, cooked
- ½ tablespoon cumin seed toasted
- ½ tablespoon coriander seed toasted
- ¼ tablespoon caraway seed toasted
- 1 garlic clove
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon salt
Instructions
Harissa Sauce
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Puree all ingredients in a blender until smooth. Adjust seasonings as necessary.
Lamb Meatballs
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Preheat oven to 300°. In a small pot saute the onion, carrot and garlic over medium-low heat about 6 minutes until tender. Cool completely.
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In a medium sized mixing bowl, mix the lamb and remaining ingredients with your hands until the mixture starts to become a little sticky.
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Take a small amount of the meatball mixture and saute on medium heat until cooked. About 2-3 minutes. This is just to taste for seasoning. Adjust salt/pepper/vinegar as necessary.
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Portion into 16 equal sized balls. Over medium heat in a large saute pan, brown the balls evenly in two batches. Be gentle, the balls will be fragile, but will firm up after cooking.
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Place the balls and all of the sauce in an oven proof pan (approximately 8"x10") and cover with foil.
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Cook for about 40 minutes or until cooked through.
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Serve with black rice or in a pita as a sandwich. Makes four servings.
