Lamb Meatballs – Kennebunkport Festival “Grand Tasting” Recipe

If you’re planning to attend the “Grand Tasting” at the 2013 Kennebunkport Food & Wine Festival on Saturday, June 8, 2013 – or if you were at the Grand Tasting and would like a copy of our recipe for Lamb Meatballs, we present it for you here.

These lamb meatballs provide you with a very versatile protein that makes for both a tasty appetizer or as part of a delicious entree. For the "Grand Tasting," we will be serving the meatballs in homemade steamed buns with cucumber, red onion and the following condiments: eggplant chutney, chimichurri and tzatziki sauce.
Cuisine: Mediterranean Inspired
Recipe type: Appetizer or Entree
Serves: 24
Prep time: 
Cook time: 
Total time: 
Lamb Meatball
  • 1 pound - Lamb, ground
  • 1 each - Onion, pureed in food processor
  • 2 each -Eggs
  • ¼ cup -Parmesan Cheese, freshly grated
  • ½ cup -Panko Bread Crumbs
  • 2 tablespoons - Greek Oregano, chopped
  • 2 tablespoons- Flat Leaf Italian Parsley, chopped
  • 2 tablespoons - Kalamata Olives
  • 2 ounces- Greek Feta Cheese
  • 2 tablespoons - Roasted Garlic
  • 3 tablespoons - Olive Oil
  • To Taste - Kosher Salt and Black Pepper
Braising Sauce
  • ¼ pound -Bacon, medium dice, render, remove & reserve fat
  • 1 each - Onion, small dice
  • 1 each - Shallot, small dice
  • ¼ cup - Flour, sifted
  • 1 tablespoon - Tomato Paste
  • 1 tablespoon - Worcestershire Sauce
  • 2 tablespoons - Roasted Garlic
  • 1 ½ Quart - Veal Stock
  • 1 Cup - Demi-Glace
  • 1 tablespoon - Rosemary, chopped
  • To Taste - Kosher Salt and Black Pepper
Braising Sauce Method:
  1. In heavy bottom sauce pan brown onion and shallot in bacon fat on medium heat.
  2. Add flour to create a roux, cook for 2 minutes.
  3. Add tomato paste and roasted garlic and cook for one minute.
  4. Whisk in veal stock, demi-glace and Worcestershire sauce, let cook for 20 -30 minutes.
  5. Add fresh rosemary and reserve for meatballs.
Meatball Method:
  1. Place ground lamb, eggs, pureed onion, Parmesan cheese, bread crumbs, oregano and parsley in large mixing bowl, reserve.
  2. In a small food processor place Kalamata olives, feta cheese and roasted garlic. Process and slowly stream in olive oil creating an olive tapenade.
  3. Add the tapenade to the lamb mixture and mix together with your hands until all incorporated.
  4. Form 2 inch size meatballs and brown in a mixture of olive oil and bacon fat, add to braising sauce.
  5. Cook meatballs in sauce for 1 – 1½ hours.
We'll be pairing this with a Malbec at the Kennebunkport Festival's "Grand Tasting," but the dish will go nicely with Italian Red Wines (Barbera, Barolo, Barbaresco, Brunello di Montalcino & Chianti) or a Pinot Noir, Petite Sirah, Shiraz or Syrah.


About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.