Cider Glazed Lamb Meatballs

Source: Sustainable Food Systems, LLC
Lamb and Wild Rice Meatballs: Glazed Lamb Meatballs

This Lamb Recipe is Perfect with:

Cider Glazed Meatballs

  • ¾ cup Soft bread crumbs (chopped coarse)
  • 1 sm. (7 oz) Yellow onions, very finely diced
  • 1 tsp Garlic, chopped
  • 1 tsp. Extra virgin olive oil
  • 1 lb. Lamb, ground
  • 1 ea. Egg, beaten
  • 1 lb Turnip, peeled, steamed well and mashed fine
  • ¼ cup Dried Currents (or raisons or dried cranberries – chopped coarse), soaked in warm water to soften (about 30 min.) and then drained well
  • 1 tsp. Kosher Salt
  • ¼ tsp. Black Pepper, freshly cracked

Directions

Saute the onion in olive oil.

Combine all the ingredients (except cider) in a bowl and gently mix until it has an even consistency. Do not over mix!

Using a number 40 scoop (for one ounce meatballs), scoop mix onto baking pans. With wet hands, roll into round balls and place on parchment paper on baking pan allowing 1 inch between balls.

Bake in 375 degree conventional oven for 15 minutes.

When meatballs are cooked, toss in reduced cider to evenly coat (not to be swimming in sauce.

Serve w/ braised cabbage, mashed potatoes or squash, or roasted roots

Makes about 35 - 1 oz. meatballs
 

Glaze

  • 1 qt. Apple Cider

Directions

Simmer cider in a saucepan until reduced by 2/3. Thicken slightly with a very small amount of cornstarch and water mix if you prefer the glaze to be a little thicker.