A Family Favourite of ours…

We have received a lot of requests lately for one of my favourite family dishes….hope you all enjoy as much as we do!

Lamb Meatballs in Almond Sauce
Makes 30 meatballs (small)

Meatballs
35ml white wine
60g breadcrumbs
500g minced leg of Wicklow lamb
1 egg
2 cloves garlic
Salt & pepper for seasoning

Almond Sauce
2 onions, finely diced
½ chilli finely chopped
3 large cloves of garlic, thinly sliced
100ml dry white wine
600ml chicken stock
1 bay leaf
Pinch saffron
¼ tsp paprika
1 carrot, grated
100g ground almonds
Salt & Pepper
Extra virgin olive oil
Flat Leaf Parsley (optional)

To make the sauce:
Heat the oil in a saucepan and add the onion and chilli. Cook until soft – about 10 minutes. Add the garlic and cook. Add the wine to deglaze the pan and boil until reduced by one quarter – about 2 minutes. Add the stock, bay leaf, saffron and paprika.
Simmer for 5 minutes. Add the carrot and almonds and simmer for 10 minutes.
Season with the salt to taste.
Set aside.

To make the meatballs:
Preheat the oven to 190C. Line a baking tray with parchment paper. In a bowl, add the breadcrumbs, pour in the white wine and let soak for 2 minutes. Pound the garlic and salt to a paste. Then add the lamb, eggs, pepper and garlic paste to the breadcrumb mix. Mix well. Using your hands, form meatballs about 2 ½ cm in diameter and place on the lined baking tray, about 1 cm apart. Place in the preheated oven and bake for 10 minutes approximately. If you prefer a bit of colour on the lamb, pan fry them first on a high heat for a few minutes and finish in the oven.

Add the meatballs to the almond sauce, return to the heat and simmer for 5 minutes. Serve immediately. Add some chopped Flat Leaf Parsley to garnish.

 

Check out our new cookery classes on our http://www.ballyknocken.com or call us on 0404 44627

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