Food Network: Lamb Meatballs in Almond Sauce

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Lamb Meatballs in Almond Sauce
Recipe courtesy Emeril Lagasse, 2005

2 slices fresh white bread, torn into small
pieces
3 tablespoons Spanish red wine
1 1/2 pounds ground lamb
1 large egg, lightly beaten
2 garlic cloves, chopped
1 1/2 tablespoons chopped fresh parsley
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon Essence, recipe follows
1/2 cup all-purpose flour

1/4 cup plus 2 tablespoons Spanish olive oil
1 1/2 cups diced Spanish onions
1/2 cup dry white wine
3/4 cup chicken stock
6 tablespoons slivered, blanched almonds
1 large garlic clove
1 tablespoon roughly chopped fresh mint leaves

Place bread pieces in a small bowl and drizzle with
the red wine. Allow bread mixture to stand for 5 minutes.

In a large bowl, combine the lamb, egg, chopped garlic, parsley, and moistened

bread. Season with salt, pepper, and Essence. Roll meat into small bite size
balls, about 1 tablespoon each. Cover and refrigerate for 30 minutes or up to
overnight.

Place the flour in a small bowl; working in batches, dredge the meatballs in the
flour. Shake off any excess flour.

Pour 1/4 cup olive oil into a large saute pan with straight sides and heat the oil
until almost smoking over high heat. Add the meatballs, in batches, and fry until
well browned, gently rolling to brown all sides, about 4 minutes per batch. Remove
the meatballs with a slotted spoon and drain on a paper towel-lined plate. Repeat
with remaining batches.

Wipe the pan clean and add the remaining 2 tablespoons of olive oil. Place over

medium-high heat and, when hot, add the onions. Cook until softened, about 3
minutes. Add the white wine and chicken stock and bring to a boil. Add the
reserved meatballs and cover. Reduce the heat to a simmer and cook, covered, for 1
hour and 15 minutes.

While the meatballs are cooking, combine the almonds, garlic clove, and mint in a
food processor and pulse until a finely ground paste is formed. Set aside.

When the meatballs are tender, uncover and add the almond paste to the broth. Stir
to combine and remove from the heat.

To serve, place several meatballs in a small dish and spoon some of the sauce over
the tops. Serve with toothpicks or small forks.

Emeril’s Creole Seasoning (Essence):
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch,
Published by William and Morrow, 1993.

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup