Glazed Lamb Meatballs With Golden Raisins and Pine Nuts
Published April 30, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large egg
- ½cup ricotta
- ½cup panko bread crumbs
- ¼cup pine nuts
- ¼cup golden raisins, coarsely chopped
- 3garlic cloves, minced
- 1teaspoon dried oregano
- Salt and pepper
- 1pound ground lamb
- 2tablespoons extra-virgin olive oil
- 1½cups low-sodium chicken broth
- 3tablespoons unsalted butter
- 1tablespoon drained capers, coarsely chopped
- ¼cup chopped fresh basil
- Cooked orzo or long-grain rice (optional), for serving
Nutritional analysis per serving (4 servings)
763 calories; 54 grams fat; 21 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 31 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, combine egg, ricotta, bread crumbs and 2 tablespoons of water; mix until well combined. Let stand until the bread crumbs soften, about 5 minutes.
- Step 2
Meanwhile, in a large (12-inch) ovenproof skillet over medium heat, toast pine nuts, stirring frequently, until lightly golden, 2 to 3 minutes. Add to the egg mixture.
- Step 3
Add raisins, garlic, oregano, 1 to 1 ½ teaspoons salt and ½ teaspoon pepper to the egg mixture and mix until well combined. Add lamb and gently mix (hands work best here) until well blended. Form the mixture into 12 equal meatballs that are each just under 2 inches wide.
- Step 4
In the skillet, heat oil over medium. Add meatballs and cook, turning frequently, until lightly browned all over, about 5 minutes. Add broth and bring to a boil over medium-high heat, then transfer skillet to oven. Roast until meatballs are cooked through and tender, about 15 minutes.
- Step 5
Transfer meatballs to a large plate. Bring broth to a simmer over medium-high heat and cook, whisking to lift up any browned bits, until sauce reduces slightly, 5 minutes. Add butter and capers and whisk until smooth; season with salt and pepper. Add meatballs and simmer, basting meatballs with the sauce, until the sauce is slightly thickened, about 2 minutes. Stir in basil.
- Step 6
Divide meatballs and sauce among 4 shallow bowls. Serve over orzo or rice, if desired.
Private Notes
Comments
Kay Chun is very reliable. Served it over orzo and it went right into our five star list. Two tablespoons of water in the mix was just fine; the meatballs were nice and firm throughout the process. I did form them an hour ahead and put them in the fridge, which always promotes firmness. And as far as bland, far from it, though it is delicate.If you are concerned about that, just add little bit more garlic, little bit more oregano, little bit more salt and pepper, and a little bit more capers.
This is for those who like sweet and rich; was too much so for me. I think the raisins added to the sweetness and 3 tbl. of butter on top of the fatty lamb added to the richness. Lots of lovely flavor with the garlic, basil and briny capers, and the toasted pine nuts were perfect for flavor and texture contrast (for those who say bland you may be getting lamb that has had the lambiness processed right out of it). I use a bit of fresh mint as well. Had in pita pockets with tzatziki and lettuce.
This was absolutely delicious! Followed the recipe exactly and served with farro and arugula salad. Definitely a keeper (especially to use up the rest of the sultanas)
Absolutely delicious! My recommendation if serving with rice or orzo is to add a yogurt sauce such as spiced lebneh to make the dish more complete and to bring in a tanginess that compliments the meatballs while adding more liquid.
Delicious tender meatballs. They needed much less broth and butter for cooking and they needed a little spice to balance the bitterness
Wow! This was a delicious meal. The meatballs were flavorful and moist and the sauce was tasty. We served it with orzo, roasted green beans and crusty bread. Instead of 12 larger meatballs, I made 25 meatballs, weighing 1.5 oz each. I decreased oven time to 13 minutes. I will make this meal again and recommend it!