Meatballs are staples in the cuisine of most cultures. Portable, economical and innovative in that you can pair them with just about any type of sauce, these little bites of meat are also perfect when packed up into an airtight container and tucked into a backpack for a picnic. Even eaten cold in a wintery landscape while cross-country skiing, these flavor packed morsels satisfy hunger.
Here, ground lamb is studded with sweet, dried currants and sharp mint for an interesting mouthful. Couscous with toasted pine nuts is a simple, healthy side.
Lamb Meatballs with Pine Nut Couscous Recipe
For the Lamb Meatballs:
1 lb ground lamb
1/2 cup panko breadcrumbs
1 egg, lightly beaten
2 scallions, minced
2 T dried currants
2 T fresh mint leaves, minced
1 garlic clove, peeled and minced
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp cinnamon
1 tsp fine sea salt
Heat oven to 375°F and place rack in middle of the oven.
Combine all meatball ingredients in bowl. Using hands, mix well until mince is thoroughly incorporated. Using a teaspoon and rolling between hands, form into balls about one inch in diameter. You should have enough mince for 30 balls.
Place balls on rimmed baking sheet and bake for 15 minutes or until cooked through.
1/3 cup pine nuts
1 cup couscous, prepared on stovetop according to package directions
Salt and pepper
Heat small skillet over medium high. Add pine nuts and toast, stirring occasionally until kernels are lightly browned and fragrant.
Stir toasted pine nuts into prepared couscous. Salt and pepper to taste.
Serve meatballs with couscous and a fresh vegetable, like steamed asparagus.
Stephanie Davis, a wine educator on her podcast, Wine Two Five, and experienced globe-trotter believes both food and wine can take you on an adventurous trip to far off lands. Travel the world with your senses, a story, the imagination: this lamb meatball recipe is your personal invitation. She suggests taking your discovery up another level and give National Geographic Wines of the World wine club a try. A recent gift from her mother-in-law, Steph says Stones & Bones, a Portuguese red blend of Tempranillo, Touriga Nacional, Syrah and Alicante Bouschet would be a superb match. Easy on the budget at $13/bottle.
Did you enjoy this recipe? If so, please share! And thank you!
Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.
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