Mark Filatow’s lamb meatballs

Add to Calendar 10/15/2018 10:00 AM 10/15/2018 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

2 lb (900 g) ground lamb (keep cold)
1/2 tsp (2 mL) sea salt
1 1/2 tsp (7 mL) freshly ground black pepper
2 tbsp (30 mL) dried oregano
1 tbsp (15 mL) paprika
1 pinch cayenne pepper
1 tbsp (15 mL) coriander seeds, coarsely ground
1 clove garlic, minced
1 cup (250 mL) red wine, divided
6 oz (180 g) Canadian Blue cheese, crumbled
2 cups (500 mL) tomato sauce, no salt added

Yields: 16 meatballs

See full recipe: https://www.dairygoodness.ca/cheese/canadian-cheese/recipes/mark-filatow-s-lamb-meatballs?source=calendar Mark Filatow’s lamb meatballs true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961

Course Hors D'oeuvres & Appetizers
Prep. Time 40 mins
Cooking Time 30 mins
Yields 16 meatballs

Top rated

Course Hors D'oeuvres & Appetizers
Prep. Time 40 mins
Cooking Time 30 mins
Yields 16 meatballs

Top rated

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Preparation
Nutritional Info

Ingredients

2 lb (900 g) ground lamb (keep cold)

1/2 tsp (2 mL) sea salt

1 1/2 tsp (7 mL) freshly ground black pepper

2 tbsp (30 mL) dried oregano

1 tbsp (15 mL) paprika

1 pinch cayenne pepper

1 tbsp (15 mL) coriander seeds, coarsely ground

1 clove garlic, minced

1 cup (250 mL) red wine, divided

6 oz (180 g) Canadian Blue cheese, crumbled

2 cups (500 mL) tomato sauce, no salt added

Preparation

Using an electric mixer fitted with the paddle attachment, mix lamb and all spices with garlic on medium speed for about 1 min.

Reduce speed and add ½ cup (125 mL) wine. Increase speed to high and mix for 1 min or until mixture looks sticky.

Scoop out 32 equal portions of mixture onto a tray. Flatten meat into patties.

Place a piece of Blue cheese in the centre of each patty and wrap meat around cheese to form a ball. (Meatballs can be kept in the refrigerator until ready to use. It’s preferable to make and cook them on the same day.)

In a skillet, lightly sear about 10 meatballs at a time on medium-high heat. Transfer to a large saucepan. Repeat with remaining meatballs. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.

Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 min. Once simmering, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low heat for 2 more min.

Adjust salt to taste and serve.