Lamb Meatballs With Escarole, Cipollini Onions, And Cranberry Beans
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
61
Spice
56
Sweetness
52
Sourness
39
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
2 tsps
Salt1
Bay Leaf910 g
Ground Lamb3 tbsps
Marjoram (dried)1 tbsp
Dried Rosemary1 medium
Yellow Onion (minced about 1 cup)1 medium
Garlic (clove, minced)4 large
Egg (lightly beaten)1.5 cups
Bread Crumb (fresh)1 cup
Extra-Virgin Olive Oil1 cup
Celery LeavesDirections:
1
If using dried beans, soak the beans overnight in room-temperature water to cover
2
(If using fresh beans, shell the beans and skip to step 3
3
) To cook the beans, drain the beans and place in a medium sauce pot with 5 cups water, the salt, bay leaf, and bacon (if using)
4
Simmer over low heat for 1 to 1 1/2 hours, or until the center of the beans reaches a creamy texture
5
Meanwhile, to prepare the meatballs, combine the lamb, marjoram, rosemary, onion, garlic, eggs, bread crumbs, salt, and pepper in a large bowl
6
Mix with clean hands until well combined
7
Heat 2 teaspoons of the olive oil in a 7- to 8-quart Dutch oven or sauce pot over medium heat
8
Form one small meatball and sauté until the meat is no longer pink, 4 to 5 minutes
9
Taste the meatball and adjust the seasoning of the meat mixture as needed
10
Use a 2-ounce ice cream scoop to form 24 meatballs and lay them on a rimmed baking sheet
11
(Or, divide the mixture into 4 parts and make 6 meatballs per part
12
) Add the remaining 2 tablespoons olive oil to the pot and heat over medium-high heat until hot but not smoking
13
Working in batches, brown the meatballs on all sides, 5 to 6 minutes per batch
14
Drain the fat from the pot, then return the meatballs to the pot
15
Add enough beef or lamb stock to cover
16
Bring to a simmer over medium heat, then reduce the heat to low and allow the meatballs to simmer gently until they are cooked through, about 1 hour
17
Remove the meatballs from the braising liquid with a slotted spoon and transfer to a large platter or baking sheet
18
Tent the platter with foil to keep the meatballs warm
19
Strain the braising liquid and reserve
20
To make the vegetables, heat a large saute pan over medium heat and add the olive oil
21
Add the cipollini onions, season with salt and pepper, and cook, stirring occasionally, until golden, about 10 minutes
22
Add the escarole, season with salt and pepper, and cook until just wilted, 2 or 3 minutes
23
Add the beans and 1/4 cup of the reserved meatball cooking liquid, stirring to combine
24
To serve, spoon the onions, escarole, and beans with the pan juices into bowls
25
Top with 3 or 4 meatballs per serving and garnish with Parmigiano-Reggiano and the parsley and celery leaves
26
If using dried beans, soak the beans overnight in room-temperature water to cover
27
(If using fresh beans, shell the beans and skip to step 3
28
) To cook the beans, drain the beans and place in a medium sauce pot with 5 cups water, the salt, bay leaf, and bacon (if using)
29
Simmer over low heat for 1 to 1 1/2 hours, or until the center of the beans reaches a creamy texture
30
Meanwhile, to prepare the meatballs, combine the lamb, marjoram, rosemary, onion, garlic, eggs, bread crumbs, salt, and pepper in a large bowl
31
Mix with clean hands until well combined
32
Heat 2 teaspoons of the olive oil in a 7- to 8-quart Dutch oven or sauce pot over medium heat
33
Form one small meatball and sauté until the meat is no longer pink, 4 to 5 minutes
34
Taste the meatball and adjust the seasoning of the meat mixture as needed
35
Use a 2-ounce ice cream scoop to form 24 meatballs and lay them on a rimmed baking sheet
36
(Or, divide the mixture into 4 parts and make 6 meatballs per part
37
) Add the remaining 2 tablespoons olive oil to the pot and heat over medium-high heat until hot but not smoking
38
Working in batches, brown the meatballs on all sides, 5 to 6 minutes per batch
39
Drain the fat from the pot, then return the meatballs to the pot
40
Add enough beef or lamb stock to cover
41
Bring to a simmer over medium heat, then reduce the heat to low and allow the meatballs to simmer gently until they are cooked through, about 1 hour
42
Remove the meatballs from the braising liquid with a slotted spoon and transfer to a large platter or baking sheet
43
Tent the platter with foil to keep the meatballs warm
44
Strain the braising liquid and reserve
45
To make the vegetables, heat a large saute pan over medium heat and add the olive oil
46
Add the cipollini onions, season with salt and pepper, and cook, stirring occasionally, until golden, about 10 minutes
47
Add the escarole, season with salt and pepper, and cook until just wilted, 2 or 3 minutes
48
Add the beans and 1/4 cup of the reserved meatball cooking liquid, stirring to combine
49
To serve, spoon the onions, escarole, and beans with the pan juices into bowls
50
Top with 3 or 4 meatballs per serving and garnish with Parmigiano-Reggiano and the parsley and celery leaves