LAMB MEATBALLS WITH TOMATO SAUCE, SHEEP'S MILK CHEESE AND CUCUMBERS: ALBONDIGAS DE CORDERO

Lamb Meatballs with Tomato Sauce, Sheep's Milk Cheese and Cucumbers: Albondigas de Cordero image

Provided by Seamus Mullen

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 25

1 onion, finely minced
1 clove garlic, minced
10 Roma tomatoes, blanched and peeled, roughly chopped
2 tablespoons sugar
1 tablespoon sherry vinegar
Salt and pepper
2 tablespoons roughly chopped basil leaves
1 fresh bay leaf
2 tablespoons extra-virgin olive oil
3 pounds lamb breast
1 pound lamb top round
20 grams kosher salt
1/2 cup white bread cubes, crusts discarded, soaked in milk
1/2 cup finely minced onion
1 clove garlic, finely minced
1 teaspoon ground coriander
1 teaspoon ground cumin
4 teaspoons freshly chopped oregano leaves
4 teaspoons freshly chopped sage leaves
4 teaspoons freshly chopped parsley leaves
1 egg, beaten
All-purpose flour, for dusting
Vegetable oil, for frying
1 cup fresh sheep's milk ricotta
1 English cucumber, finely chopped

Steps:

For the sauce: In a large pot, over medium heat, sweat onion, then add garlic and tomato. Cook for 5 minutes. Add sugar, vinegar and remaining ingredients and cook down for 45 minutes. Remove the bay leaf and run through a food mill. Set aside.
Meatballs: Dice the meat and mix with salt. Grind twice with 1/4-inch dice. Add all other ingredients except egg and paddle in standing mixer for 1 minute. Add the egg and mix to combine.
Form into 1-inch round balls, dust with all-purpose flour. Add a coating of oil to a large skillet, and shallow-fry the meatballs until golden. Cover with tomato sauce and simmer for 10 minutes over low heat. Sprinkle with ricotta and chopped cucumber and serve.