LAMB BALLS WITH ROASTED RED PEPPER VINAIGRETTE

Lamb Balls with Roasted Red Pepper Vinaigrette paired with Dreaming Tree Pinot Noir

At the Burgettstown tour stop, Chef Fiona added her own spin on a traditional meatball recipe with her Lamb Balls with Roasted Red Pepper Vinaigrette. The Dave Matthews Band and crew couldn't get enough of these tasty creations. At home, we recommend pairing the dish with the Dreaming Tree Pinot Noir.

 

Ingredients

Serves 6-8 people

Lamb Balls

  • 2 lbs. Ground Lamb
  • 1/4 cup plus 2 T Extra Virgin Olive Oil
  • 1 White Onion, minced
  • 4 cloves Garlic, minced
  • 1 T fresh Rosemary, minced
  • 1T fresh Oregano, minced
  • 1/4 cup fresh Parsley, minced
  • 1 t Cumin
  • 1/2 t Cinnamon
  • 1 T Worcestershire sauce
  • 1 Egg, beaten
  • 1 cup Bread Crumbs
  • 1/2 cup Grated Parmesan Cheese
  • 1 t Salt
  • 1/2 t Black Pepper

Roasted Red Pepper Vinaigrette

  • 6 Red Peppers
  • 4 cloves Garlic, lightly crushed
  • 2 T Dijon Mustard
  • 2 T Honey
  • 1/2 t smoked paprika
  • Zest of 1/2 orange
  • Pinch Crushed Red Pepper
  • 1/3 cup Red Wine Vinegar
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper

 

Directions

Vinaigrette

  1. Roast Red Peppers over open flame until black. If open flame not possible; pre-heat oven to 450 degrees and roast peppers until skins blacken. Cover to steam and cool.
  2. Remove skins and seeds. Set peppers aside.
  3. If you want to skip the previous steps you can use a 16 oz. jar of roasted red peppers, drained (they are not as delicious, but will save a lot of time).
  4. Put peppers and remaining ingredients into a blender and puree until smooth. Salt and pepper to taste. Set aside until ready to serve.

For the Meatballs

  1. Pre-heat oven to 425 degrees.
  2. Sauté the onions and garlic in 2 T olive oil until soft, set aside and cool.
  3. In a large bowl add all ingredients. Mix thoroughly, but be careful not to over mix.
  4. Take a small amount of mix and cook in a small sauté pan with some olive oil, to test for seasoning; adjust according to your taste.
  5. With wet hand, roll meatballs to about 2-3 inch balls. Lay out on sheet tray and cook for 20-25 minutes, until lightly browned and cooked through.
  6. Serve hot, warm or room temperature with the Vinaigrette.

Delicious as an appetizer or an entrée with a Greek salad and a mezze platter.

Notes: If you want a more dramatic presentation, roast cherry tomatoes still on the vine with extra virgin olive oil, balsamic vinegar, salt and pepper. 425 degrees for 20 minutes. Serve with the lamb balls.

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