-
- Prep
- 20 min
-
- Total
- 1 hr 20 min
-
- Serving
- 4 - 6
Ingredients
- 1 kg (approximately 2 lb.) ground lamb
- 2 garlic cloves, minced
- ½ onion, minced
- 2.5 ml (1/2 tsp.) cinnamon
- 5 ml (1 tsp.) smoked paprika
- 5 ml (1 tsp.) ground cumin
- 2 eggs, whisked
- 250 ml (1 cup) breadcrumbs
- 750 ml (3 cups) chicken broth
- 30 ml (2 tbsp.) olive oil
- 750 ml (3 cups) tomato passata
- 1 can diced tomatoes (396 ml)
- 1 Woolwich Dairy Original Soft Fresh Goat Cheese Log (113 g)
- Roasted pine nuts, for garnish
- Fresh parsley, for garnish
Directions
- In a bowl, combine the ground lamb, garlic, onion, cinnamon, paprika, cumin, eggs, and breadcrumbs. Season.
- On a clean work surface, roll meat into 3-inch balls. Meanwhile, bring broth to a boil in a pot set over medium heat.
- Blanch the meatballs in the broth for approximately 3 minutes, working in batches of 4 or 5 at a time. Set aside on a rack.
- In a large ovenproof pan set over medium heat, sear the meatballs in olive oil for 5 minutes, turning occasionally. Add half of the remaining broth, as well as the passata, and diced tomatoes. Stir, season, and continue cooking in the oven for 30 minutes at 160 °C (325 °F).
- Remove the pan from the oven. Garnish with Woolwich Dairy goat cheese and return to the oven for 10 minutes. Garnish with pine nuts and fresh parsley. Serve.
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