Glazed Lamb Meatballs With Golden Raisins and Pine Nuts
Inspired by Sicilian meatballs, this dinner party-worthy dish is made with ground lamb rather than beef or pork and studded with nutty pine nuts and plump golden raisins. The pine nuts and raisins add texture, richness and pops of sweetness that pair nicely with the earthy lamb. A ricotta and bread crumb panade keeps the meatballs extra-tender. They’re browned until golden, then pan-roasted in broth to keep them moist. The broth picks up all of the lovely lamb juices for a rich pan sauce swirled with butter, bright tangy capers and basil.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
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
- 1 ½cups 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
Instructions
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 1/2 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.