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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.
Author:
Recipe type: Appetizer or Entree
Cuisine: Mediterranean Inspired
Serves: 24
Ingredients
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
Instructions
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.
Notes
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.
Recipe by The Kennebunk Inn at https://www.thekennebunkinn.com/lamb-meatballs-kennebunkport-festival-grand-tasting-recipe/