Hey, Foodies! Happy Friday!
For a long time my experience with lamb was a bad one. Memories of inedible hunks of undercooked, gamey meat served to me overseas left me traumatized. Seriously. I never thought I’d make my peace with that particular protein.
My husband had no such qualms, however, and after a tense round of rock paper scissors during an anniversary dinner years ago, he won the right to pick the appetizer. Imagine how I felt when he chose lamb. >.<
But I tried it – and I liked it. A lot.
Had it not been for those meatballs, not at all gamey, served with a savory cheese sauce and just a hint of sweetness from a balsamic glaze drizzle, I’d probably still hate lamb. And once the door was cracked, I kicked it wide open. I’ve since expanded my horizons with multiple cuts and preparation styles, but nothing compares to the good old lamb meatball, and if you’ve been looking for a way to (gently) expand your diet to include lamb, this recipe’s for you!
This works well as an appetizer, an entrée, or as part of Fondue night!
1 pound ground lamb
1 large shallot
6 large garlic cloves
yellow curry powder
1 tablespoon butter
Cheese Fondue Kit
1.5 cups shredded Fontina cheese
1/4 cup dry white wine
2 cloves garlic
Preheat Oven to 350 degrees. Coat a baking sheet with spray oil.
Chop shallots. Melt butter in pan, add shallots and sauté until translucent. Add 4 cloves garlic, crushed, mix until fragrant, and put in a mixing bowl.
Spices are subjective to taste, but I use about 1.5 tbsp yellow curry, 3/4 tbsp tumeric, 2 tsp ground cumin, 2 tsp garlic powder, and a touch of garlic salt.
Add the remaining 2 garlic cloves, crushed, and mix well. (I use gloves for this part.)
Shape into meatballs. If I’m serving them with the Fontina sauce and balsamic drizzle, I make large meatballs, 8-10. However, if I’m using a cheese fondue kit, I make smaller, bite sized meatballs, 24, and serve with an array of veggies for a fun, interactive meal.
Bake 20-25 minutes for larger meatballs, 15 minutes for smaller.
To make the Fontina sauce, grate the cheese and dust with just enough cornstarch to coat. Heat wine to a simmer, add garlic, then slowly mix in cheese, constantly stirring. You can get creative and add some spices, or keep it simple.
Then, either plate the meatballs, spoon some cheese sauce over them and drizzle with the balsamic glaze, or gather your fondue dippers and have at it!
If you try it, please let me know if you like it!
Check back next Friday for another Foodie Flavor!