Lamb Meatballs

RECIPE CARD

Lamb Meatballs

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Ingredients

• Pecan Romesco

• 2 Tbsp. plus ½ cup extra-virgin olive oil
• 1 large onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 large ripe tomato, seeds removed, chopped
• 1 red chile (such as Fresno or jalapeño), finely chopped
• 1 12-oz. jar roasted red peppers, drained
• ½ cup raw pecans
• 1 Tbsp. smoked paprika
• 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt
• ½ tsp. freshly ground black pepper

• Meatballs
• 2
• Tbsp. vegetable oil
• ½
• medium onion, finely chopped
• 4
• oz. portobello mushrooms, finely chopped
• 2
• garlic cloves, finely chopped
• 3
• tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided
• 1
• small zucchini, finely chopped
• 1
• large egg
• 1
• lb. ground lamb
• 2
• Tbsp. heavy cream
• 1
• Tbsp. smoked paprika
• 1
• tsp. freshly ground black pepper
• ¼
• cup panko, plus more for coating
• 2
• oz. smoked Gouda, cut into 12 pieces
• 4
• Tbsp. unsalted butter
• Cilantro leaves with tender stems (for serving)

Instructions

1. Pecan RomescoStep 1Heat 2 Tbsp. oil in a medium pot over medium. Cook onion, stirring occasionally, until golden brown, 6–8 minutes. Add garlic; cook, stirring, until golden brown, about 2 minutes. Stir in tomato, chile, and roasted red peppers, cover pot, and cook until tender, about 5 minutes. Let cool slightly.Step 2Transfer onion mixture to a food processor and add pecans, paprika, salt, black pepper, and remaining ½ cup oil; process until smooth. Transfer pecan romesco to a small bowl, cover, and set aside until ready to serve.Do Ahead: Romesco can be made 2 days ahead. Chill.
2. MeatballsStep 3Heat oil in a medium skillet over medium. Cook onion, stirring often, until browned, 6–8 minutes. Add mushrooms, garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring occasionally, until tender and liquid evaporates, about 5 minutes. Add zucchini; cook until softened but without taking on color, about 2 minutes. Let cool.Step 4Transfer vegetable mixture to a large bowl. Add egg, lamb, cream, paprika, black pepper, ¼ cup panko, and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and mix well.Step 5Divide mixture into 12 equal pieces; roll into balls. Make an indentation in the center of a meatball, then place a piece of cheese inside; enclose with meat, sealing in well. Repeat with remaining meatballs and cheese.Step 6Preheat oven to 375°. Scatter some panko onto a large plate. Gently roll each meatball in panko to coat.Step 7Melt butter in a large nonstick skillet over medium heat. Arrange meatballs in pan 1" apart and cook until golden brown, about 2 minutes per side. Transfer to a 13x9" rimmed baking sheet and bake in oven until cooked through and an instant-read thermometer inserted into the center registers 145°, 12–14 minutes.Step 8To serve, spread pecan romesco over plates and arrange meatballs on top. Scatter cilantro over.

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