Recipes
Lamb Meatballs with Walnut Romesco
- Yield: 8 Servings
- Prep Time: 15 Mins.
- Cook Time: 20 Mins.
- Savory lamb meatballs served with a classic walnut-based romesco sauce.
Ingredients
-
Meatballs:
- 2 pounds ground lamb
- 2 eggs, beaten
- 3/4 cup milk
- 1 cup breadcrumbs
- 2 teaspoons fresh thyme
- 2 teaspoons salt
- 1 teaspoon black pepper
-
Romesco:
- 12 ounces jar of roasted red peppers, drained
- 3/4 cup Fisher® Walnut Halves & Pieces
- 2 tablespoons red wine vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions
- Prepare the meatballs: Preheat oven to 375°F.
- In a small bowl combine milk with bread crumbs and stir.
- In a large bowl add lamb, eggs and thyme, stirring until combined.
- Stir in bread and milk mixture, salt and pepper.
- Form meatballs into golf ball-sized balls, approximately 1.5” to 2” in diameter, and space evenly on a parchment-lined baking sheet. Wash hands with soap and water after touching raw meat.
- Bake until internal temperature reaches 160°F on a food thermometer and golden brown, about 15 minutes.
- Prepare the romesco sauce:Combine all ingredients in food processor and
blend until smooth.
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