Classic meatballs with a spanish style sofrito sauce. This is a great party dish to make ahead of time and leave on the stove till it’s time to serve. You can also sub beef, chicken, pork, a mixture or whatever for the lamb.
Serves: a bunch
Time: an hourish
| Mise en Place | |||
|---|---|---|---|
| STAPLES | VEGGIES | ||
| 1/2 cup | panko | 1/4 cup | onion, minced |
| 1 tbs | dry vermouth | 1 tsp | parsley minced |
| canola oil | 1 clove | garlic, finely chopped | |
| 1 tsp | kosher salt | DAIRY | |
| a few | grinds of black pepper | 1 egg | beaten |
| 28 oz | crushed tomato | MEAT | |
| 1 medium | onion (#2) chopped | 1 lb | ground lamb |
| 4 clove | garlic | ||
| 3 tbs | olive oil | ||
| 1/2 tbs | sweet smoked paprika | ||
| Equipment | |
|---|---|
| 1 | skillet |
| 1 | bowl |
| 1 | sheet pan |
| 1 | scale, (optional) |
| 1 | dutch oven |
| 1 | stick blender |
| Directions | |
|---|---|
| Step | Action |
| 1 | over medium low heat, sweat 1/4 cup onions with some oil and a pinch of salt about 10 minutes |
| 2 | when onions are soft, add garlic and cook for one minute |
| 3 | add vermouth, cook 30 seconds and evac to bowl and let cool a bit |
| 4 | add panko, salt, pepper, egg, and parsley to bowl, stir to combine |
| 5 | fold in meat |
| 6 | make meatballs, i like to keep them evenly sized so i use the scale and make 65 gram sized balls. stash them on sheet pan |
| 7 | decide how many meatballs you want to eat now, and stash the rest in the freezer |
| 8 | wipe out skillet, add fresh oil and bring to medium high heat |
| 9 | brown the meatballs in batches, 2-3 minutes per all sides, set aside |
| 10 | meanwhile, in dutch oven, cook onion #2 with a pinch of salt in olive oil till soft, 20ish minutes |
| 11 | add garlic and cook 1 minute more |
| 12 | add tomato and paprika, bring to temp, and then use stick blender to blend. |
| 13 | add meatballs and cook on low 2 hours |
| 14 | serve this amazing delicousness |
Categories: Mains
