Meatballs are easy for a lot of different applications from appetizers to a great potluck dish — and they make for a super quick weeknight meal. I use lamb meat because I tend to choose more sustainable options than beef. From time to time I really crave “red meat!” Lamb is almost always pasture raised since lamb/sheep are a great way for farmers to fertilize and mow their grass. This recipe all calls for 1 pan, and a cast iron will yield a super nice crust!
Lamb Meatballs
Serves 3-4
1 LB ground lamb
1 egg
2 anchovies
1 TSP nutmeg
2 slices of day old sourdough
1/2 C cottage cheese, full fat
1 1/2 C tomatoes, crushed or pureed
1 TB olive oil
kosher salt
fresh ground pepper
Turn your oven to 350F. Using a 12” sauté pan or cast iron, brush 1 tablespoon or so of olive oil until the heat is almost smoking.
In a foot processor, put the slices of bread and let run until coarse breadcrumbs are formed. In a large mixing bowl, whisk the egg, nutmeg, cottage cheese and anchovies together. Turn your oven to 350F. Combined with the bread crumbs and mix by hand. Season well with salt and pepper. Using two spoons or a 2” cookie dough scooper, form 2” balls right unto the greased hot pan. See photo for how close the meatballs should be to one another. Sear on both sides, and add the tomato puree to the pan. Place in the oven for 25-30 minutes, until the meatballs are cooked through but still moist.
Serve hot over creamy polenta, braised fennel, a green salad or on their own in a small bowl with a bit of grated parmesan.