Lamb Meatballs in Almond Sauce

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Wonderful flavor, great dish served as appetizers with Mediterranean themed meal. Ground lamb can be expensive. I bought a boneless leg of lamb and ground it in my food processor. Worked great. I refrigerated the meatballs over night. Then, rolled them in flour and browned. I minced the mint and almonds with shallots in the food processor and used them together to deglaze the pan with the white wine & chicken broth. I appreciated the previous review and baked the components in the oven, covered, for a little over an hour. They were the hit of the appetizer table! By sauteing the almonds with the mint and wine & broth, it all incorporated into a smooth, delicious dish.

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I loved the meatball mix in this recipe. They turned out very moist and the lamb flavor came through really well. I loved the fresh mint and garlic added at the last moment but wasn"t the biggest fan of the texture of the almonds. My family however loved them, so obviously with me its a personal preference. The only downside was how the finished dish looked. It was very brown on brown, I did however use the red wine that I put in the meatballs in the sauce because it was already open so that could have been the culprit. All in all the flavors were great and the meat turned out perfectly cooked and so moist.

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These were amazing. I actually served them as a main dish with potatoes and broccoli on the side. I made a few without the almond sauce so that I could give them to my baby and they were also delicious that way as well.

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Instead of cooking for the 1 hour and 15 minutes on the stove top, I browned the meatballs, refridgerated and then baked at 350 degrees for the hour and 15 minutes; then cooled slightly sprinkled with the almond mix and served on a platter with the picks for my tapas party.