SPICY LAMB MEATBALLS

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Spicy Lamb Meatballs image

Everyone must try Chuck Hughes' succulent spicy lamb meatballs mixed in a delicious tomato sauce and topped with creamy goat cheese and parsley.

Provided by Chuck Hughes

Categories     main-dish

Time 3h25m

Yield s: 4 servings

Number Of Ingredients 29

1/2 cup/125ml breadcrumbs
1/4 cup/60ml milk
1 pound/450g lean ground lamb
1/2 cup/125ml grated Pecorino cheese
1 tablespoon/15ml Dijon mustard
1 tablespoon/15ml paprika
1 teaspoon/5ml sambal oelek
2 cloves garlic, minced
1 shallot, diced
Salt and freshly ground black pepper
3 tablespoons/45ml olive oil
1 onion, minced
2 cloves garlic, minced
1 carrot, finely diced
1 celery rib, finely diced
1/2 fresh red chile pepper, minced
2 cups/500ml canned tomatoes
4 large fresh tomatoes, diced
2 sprigs fresh oregano
Salt and freshly ground black pepper
1/4 cup/60ml soft goat cheese
A handful fresh parsley, chopped
Naan Bread, recipe follows, warmed and buttered, for serving
1 teaspoon/5ml active dry yeast
2 tablespoons/30ml sugar
1 teaspoon/5ml salt
2 1/2 cups/625ml all-purpose flour, plus more for the work surface
Canola oil, for the bowl and skillet
1/2 cup/125ml butter, clarified or melted

Steps:

  • For the meatballs: Soak the breadcrumbs in the milk. In a large bowl, combine the breadcrumb mixture, lamb, cheese, mustard, paprika, sambal, garlic, shallots and some salt and pepper. Form the mixture into about 20 small meatballs.
  • Heat the oil in a large skillet over medium-high heat. Sear the meatballs on all sides until browned. Remove from the skillet and set aside.
  • For the sauce: In the same skillet, saute the onions until translucent, about 2 minutes. Add the garlic, carrots, celery and chiles and cook for 2 minutes more. Add the canned and fresh tomatoes, the oregano and 1/4 cup (60ml) water. Season with salt and pepper. Add the meatballs to the skillet and simmer until cooked through, about 20 minutes.
  • Divide the meatballs among plates and spoon the sauce on top. Add a spoonful of goat cheese and sprinkle with parsley. Serve with Naan Bread.
  • In a large bowl, dissolve the yeast with the sugar and salt in 1 cup (250ml) warm water. Let stand until frothy, about 10 minutes.
  • Stir in the flour to make a soft dough. Turn out onto a lightly floured surface and knead until smooth, about 5 minutes. Place the dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise until doubled in size, about 1 hour.
  • Flatten the dough with your hands. Divide the dough into 8 pieces, each about the size of a golf ball. Roll into balls and place on a baking sheet. Cover with plastic wrap and let rise until doubled in size, about 30 minutes.
  • Roll one ball of dough into a thin round on a lightly floured surface. Lightly oil a cast-iron skillet and heat until hot. Add the dough and cook until puffy and lightly browned, 2 to 3 minutes. Flip and brush the cooked side with butter. Continue cooking until browned, about 2 minutes more. Transfer to a plate and repeat with the remaining dough.

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