Spiced Lamb Meatballs With Walnut Romesco Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Ingredients

Serves 4 as an appetizer

Sauce:

1/2 tablespoon chopped walnuts

1 small red bell pepper, halved, seeds removed

1 medium tomato, cored

1 garlic clove, unpeeled

1 tablespoon olive oil

1 tablespoon sherry vinegar

1/2 teaspoon chipotle chile powder or chili powder

1 1/2 teaspoons finely chopped parsley

1/2 teaspoon sweet paprika

Kosher salt, freshly ground pepper

Meatballs and assembly:

1/2 teaspoon coriander seeds

1 teaspoon cumin seeds

1/2 medium onion, chopped

1 cup (firmly packed) cilantro leaves with tender stems

1 cup (firmly packed) parsley leaves with tender stems

2 1/2 teaspoons kosher salt, divided

1 large egg yolk

1 1/2 teaspoons paprika

1 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper

1 pound ground lamb

2 tablespoons olive oil

Special Equipment

A spice mill or a mortar and pestle

Sauce:
Step 1
Preheat oven to 425°F. Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes. Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes. Let cool.
Step 2
Remove skin from bell pepper, tomato, and garlic; discard. Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth. Season sauce with salt and black pepper.
Meatballs and assembly:
Step 3
Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle.
Step 4
Pulse onion, cilantro, parsley, and 1 1/2 tsp. salt in a food processor until finely chopped. Transfer to a large kitchen towel. Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp. salt in a large bowl to combine. Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix). Using a 1-oz. ice cream scoop or wet hands, form meat mixture into 1 1/2" balls (you should have 16).
Step 5
Heat oil in a large skillet, preferably cast iron, over medium-high. Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5–8 minutes. Transfer to a platter and serve with walnut romesco sauce.

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Reviews (10)

We really liked the meatballs, though not impressed with the romesco sauce. Making it again tonight and trying a tahini-based sauce with it. I bake the meatballs at 450 for 15 minutes because it's much less messy. Also, try Mini Buffalo Chicken Balls recipe. And can I just say? It does a disservice to other readers when a person rates a recipe one star because they want to make a comment on a recipe they haven't tried.
- MaddLibb
- 12/25/2021
There is a typo in the ingredient list. It should say "1/2 cup walnuts", not "1/2 tablespoon walnuts". I made it with 1/2 cup walnuts and it was delicious.
- Matthew
- California
- 9/16/2021
I prepared this dish last night for my family. My 4-year old ate all her meatballs plus some of her older sister's as well! My wife is not a fan of Lamb in general, and I was obviously concerned with my kids hating the dish, but I still carry on to try to bring them up with an expanded palette. That said, I thoroughly enjoyed the dish. Everyone enjoyed the Romesco sauce, despite my oldest daughter's aversion to red peppers. When I was preparing it, I didn't think there would be enough walnuts in the recipe, but I was pleasantly surprised to find the subtle flavor incorporated in the main dish. With Epicurious' recommendation on a different page to double the sauce and serve this up with pasta, the whole family enjoyed it. As for the meatballs, perhaps it was my heavy hand but there was a touch too much cilantro and parsley mixed in, and this is coming from someone who LOVES adding cilantro and/or parsley to give a dish that special touch. Can't wait to have the leftovers today for lunch!
- hbiarnes3732
- Safety Harbor, FL
- 4/27/2021
I haven't made this yet (hence the 1 fork rating) but will definitely try it. I don't usually comment with modifications to recipes, but why fry the meatballs when you can bake them in the oven? I have another lamb meatball recipe with instructions to bake them on a rimmed sheet pan for 5-10 minutes at 500 degrees F. It works perfectly and eliminates the mess of frying.
- simplyseattle
- Seattle, WA
- 5/18/2020
Definitely worth the work! Doubling the recipe and next-overing the meatballs makes the work to reward ratio just right. Two notes: be super careful with toasting the walnuts! My first batch burnt to a crisp at 425 for 5 minutes, so I toasted them in the same dry frying pan I'd done the spices in. Much easier to not burn. As for the sourness of the romesco, I found that it needed a touch more salt than I expected to balance the vinegar and make the sauce really pop.
- Anonymous
- Connecticut
- 4/11/2020
The sauce is wonderful and subtle. I added preserved lemon rather than sherry vinegar. It made this mighty good.
- kitchendrama
- Saskatoon, SK
- 4/19/2019
Great meatballs. I make a double batch and freeze some for later. I found the sauce a bit too much effort for the result...
- samanteria
- Oregon
- 12/3/2018
The Romesco sauce came out so sour from the vinegar that it's not really edible. Just not enjoyable at all. If you plan on making this, add vinegar to taste.
- baum
- 4/25/2018
Sooooo good. Just really really yummy. Even my toddler is a fan. Will be making this again often.
- joanna03
- D.C.
- 2/28/2017