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 |
