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
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 %|