Lamb Meatballs with Minty Swiss Chard Sauce

Lamb Meatballs with Minty Swiss Chard Sauce
Recipe Date:
September 6, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 1/3 cup minced onion
  • 1 large garlic clove
  • Olive oil
  • 1/2 tsp salt
  • 1 lb ground lamb (10% fat)
  • 1/2 cup fine fresh bread crumbs
  • 2 large eggs, beaten lightly
  • 1 tsp ground clove
  • 2 tsps ground cinnamon
  • oil for deep frying
  • pitted fresh dates
  • sundried tomatoes

Preheat deep fryer to 350F 

In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in lamb, salt, cloves, cinnamon, bread crumbs and eggs, combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed. Deep fry meatballs till golden about five minutes. Place on paper towels to absorb the fat.

Swiss Chard Sauce

Purée all sauce ingredients except butter in a food processor. Push through a fine screen. Stir in melted butter.

Preheat oven to 400°F. Using large toothpicks, skewer sun dried tomatoes, dates and lamb meatballs in oven for 8 to 10 minutes, or until dates are soft. Serve with gently warmed sauce.

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