2. Recipes & Cooking Tips, Katrina Meynink recipe, lamb, Lamb & Goat Recipes, lamb meatballs
LAMB AND FETA MEATBALLS WITH ROMESCO AND WHIPPED FETA
Recipe & images: Katrina Meynink
LAMB AND FETA MEATBALLS
WITH ROMESCO AND WHIPPED FETA
I’m not sure what happened to the world that saw all recipes demand you roll your meatballs to the size of a golf ball. It reeks of frustratingly small houre d’oeuvres served at 90s weddings with toothpicks, weirdly sized napkins and fake smiles; completely missing the glory of a meatball you can take to with a knife and fork. It looks far more robust like it is meant to be there, is far less likely to fall apart during cooking and its mere heft will ensure it remains succulent and juicy, not a dried-out bite-sized afterthought.
The following recipe makes about 4 cups of romesco – far more than you need for this recipe but the best stash to keep in the fridge for sandwiches, to toss through pasta, to whack on a cheese plate or to serve with any manner of protein or roasted veg – it loves them all.
Also hot tip: we reverse sear big expensive cuts of meat and I encourage you to treat your meatballs with the same love and care. Some time in the oven followed by a hot and sharp dip in the frying pan will bring you meatball glory. Every. Single. Time.
Ingredients
Lamb meatballs
1kg lamb mince
2 cloves garlic, crushed
2 tbsp oregano leaves, roughly chopped
½ – ¾ cup Persian feta
Few bronze fennel fronds, chopped (plus more to serve)
Salt and pepper to season
Smoky romesco
4 roasted red peppers (jarred capsicums)
2 red onions, peeled and chopped
4 cloves black garlic*
3 tbsp tomato paste
1 fresh jalapeno chilli (optional)
2 tsp smoked paprika
1 tbsp apple cider vinegar
Zest and juice of 1 lemon
1 cup smoked almonds*
1 small bunch coriander, leaves and stalks washed thoroughly
salt and pepper to season
Whipped feta
¼ cup Greek yoghurt
½ cup Persian feta chunks
*Rosalie Gourmet Markets usually stock black garlic & smoked almonds (-:
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LAMB MINCE - FREE RANGE
$12.49 – $49.98
Method
Preheat the oven to 160C.
Add the meatball ingredients to a bowl and using your hands, knead and turn until the ingredients are fully incorporated. Take a few minutes to do this and the mixture will feel slightly tacky – this is what we want. Roll into large meatballs, the size of a child’s fist. Place on a lined roasting tray and cook for 18 minutes.
While the meatballs are cooking, make the romesco by adding all the ingredients to a blender and blitzing to combine. Taste and adjust seasoning with salt and pepper – it should be sweet, spicy and slightly acidic. Reserve 1 cup and store the remainder in the fridge for up to two weeks.
For the whipped feta, combine the persian feta and yoghurt in a blender (or you can do this in a bowl with a fork and a vigorous stir) and blitz until incorporated.
Place a frying pan over medium heat. Add a generous lug of olive oil. Once hot and shimmering, add the meatballs and give them a glorious char and tanned glow.
To serve, smear the base of a serving plate with the romesco and dollop over the whipped feta. Season with salt and pepper before adding the meatballs. Scatter over bronze fennel and a drizzle of olive oil. Serve immediately.
I would recommend some form of bread like carbohydrate to mop up all the glorious saucy leftover bits.
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