This is the Mark Filatow’s lamb meatballs recipe.
- Prep: 40 min
- Cooking: 30 min
- 2 lb (900 g) ground lamb (keep cold)
- 1/2 tsp (2 mL) sea salt
- 1 1/2 tsp (7 mL) freshly ground black pepper
- 2 tbsp (30 mL) dried oregano
- 1 tbsp (15 mL) paprika
- 1 pinch cayenne pepper
- 1 tbsp (15 mL) coriander seeds coarsely ground
- 1 clove garlic minced
- 1 cup (250 mL) red wine divided
- 6 oz (180 g) Canadian Blue cheese crumbled
- 2 cups (500 mL) tomato sauce no salt added
DID YOU KNOW?
When you see the Blue Cow Logo on a product, it means it's made with 100% Canadian quality milk that meets some of the highest standards in the world.
Using an electric mixer fitted with the paddle attachment, mix lamb and all spices with garlic on medium speed for about 1 min.
Reduce speed and add ½ cup (125 mL) wine. Increase speed to high and mix for 1 min or until mixture looks sticky.
Scoop out 32 equal portions of mixture onto a tray. Flatten meat into patties.
Place a piece of Blue cheese in the centre of each patty and wrap meat around cheese to form a ball. (Meatballs can be kept in the refrigerator until ready to use. It’s preferable to make and cook them on the same day.)
In a skillet, lightly sear about 10 meatballs at a time on medium-high heat. Transfer to a large saucepan. Repeat with remaining meatballs. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.
Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 min. Once simmering, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low heat for 2 more min.
Adjust salt to taste and serve.
Cheese alternatives: Canadian Provolone, Aged Cheddar.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||8 % / 84 mg|
|Vitamin B12:||71 %|