Spiced Lamb Meatballs With Walnut Romesco
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
48
Spice
51
Sweetness
43
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tbsp
Walnut (chopped)1 medium
Tomato (cored)2 tbsps
Olive Oil1 tbsp
Sherry Vinegar1.5 tsps
Parsley (finely chopped)1 tsp
Sweet Paprika1 tsp
Coriander Seed1 tsp
Cumin Seed1 medium
Onion (chopped)2.5 tsps
Kosher Salt (divided)1 large
Egg Yolk1.5 tsps
Paprika1 tsp
Cayenne Pepper450 g
Ground LambDirections:
1
Sauce: Preheat oven to 425°F
2
Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes
3
Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes
4
Let cool
5
Remove skin from bell pepper, tomato, and garlic; discard
6
Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth
7
Season sauce with salt and black pepper
8
Preheat oven to 425°F
9
Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes
10
Toss bell pepper, tomato, and garlic with oil on a clean rimmed baking sheet and roast until browned and softened, 20–25 minutes
11
Let cool
12
Remove skin from bell pepper, tomato, and garlic; discard
13
Purée walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle chile powder, parsley, and paprika in a food processor until smooth
14
Season sauce with salt and black pepper
15
Meatballs and assembly: Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes
16
Let cool, then finely grind in spice mill or with mortar and pestle
17
Pulse onion, cilantro, parsley, and 1 1/2 tsp
18
Salt in a food processor until finely chopped
19
Transfer to a large kitchen towel
20
Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible
21
Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp
22
Salt in a large bowl to combine
23
Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix)
24
Using a 1-oz
25
Ice cream scoop or wet hands, form meat mixture into 1 1/2" balls (you should have 16)
26
Heat oil in a large skillet, preferably cast iron, over medium-high
27
Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5–8 minutes
28
Transfer to a platter and serve with walnut romesco sauce
29
Toast coriander seeds in a dry small skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes
30
Let cool, then finely grind in spice mill or with mortar and pestle
31
Pulse onion, cilantro, parsley, and 1 1/2 tsp
32
Salt in a food processor until finely chopped
33
Transfer to a large kitchen towel
34
Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible
35
Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 tsp
36
Salt in a large bowl to combine
37
Gently fold lamb into spice mixture to evenly distribute (be careful not to overmix)
38
Using a 1-oz
39
Ice cream scoop or wet hands, form meat mixture into 1 1/2" balls (you should have 16)
40
Heat oil in a large skillet, preferably cast iron, over medium-high
41
Working in 2 batches, cook meatballs, turning occasionally, until browned all over and cooked through, 5–8 minutes
42
Transfer to a platter and serve with walnut romesco sauce