Glazed Lamb Meatballs With Golden Raisins and Pine Nuts
Published April 29, 2024
Kerri Brewer for The New York Times. Food Stylist: Spencer Richards.
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 large egg
½ cup ricotta
½ cup panko bread crumbs
¼ cup pine nuts
¼ cup golden raisins, coarsely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper
1 pound ground lamb
2 tablespoons extra-virgin olive oil
1 ½ cups low-sodium chicken broth
3 tablespoons unsalted butter
1 tablespoon drained capers, coarsely chopped
¼ cup chopped fresh basil
Cooked orzo or long-grain rice (optional), for serving
Nutritional analysis per serving (4 servings)
42 grams carbs; 170 milligrams cholesterol; 781 calories; 22 grams monosaturated fat; 7 grams polyunsaturated fat; 21 grams saturated fat; 54 grams fat; 3 grams fiber; 852 milligrams sodium; 32 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, combine egg, ricotta, bread crumbs and 2 tablespoons of water; mix until well combined. Let stand until the bread crumbs soften, about 5 minutes.
- Step 2
Meanwhile, in a large (12-inch) ovenproof skillet over medium heat, toast pine nuts, stirring frequently, until lightly golden, 2 to 3 minutes. Add to the egg mixture.
- Step 3
Add raisins, garlic, oregano, 1 to 1 ½ teaspoons salt and ½ teaspoon pepper to the egg mixture and mix until well combined. Add lamb and gently mix (hands work best here) until well blended. Form the mixture into 12 equal meatballs that are each just under 2 inches wide.
- Step 4
In the skillet, heat oil over medium. Add meatballs and cook, turning frequently, until lightly browned all over, about 5 minutes. Add broth and bring to a boil over medium-high heat, then transfer skillet to oven. Roast until meatballs are cooked through and tender, about 15 minutes.
- Step 5
Transfer meatballs to a large plate. Bring broth to a simmer over medium-high heat and cook, whisking to lift up any browned bits, until sauce reduces slightly, 5 minutes. Add butter and capers and whisk until smooth; season with salt and pepper. Add meatballs and simmer, basting meatballs with the sauce, until the sauce is slightly thickened, about 2 minutes. Stir in basil.
- Step 6
Divide meatballs and sauce among 4 shallow bowls. Serve over orzo or rice, if desired.
Private Notes
Comments
Kay Chun is very reliable. Served it over orzo and it went right into our five star list. Two tablespoons of water in the mix was just fine; the meatballs were nice and firm throughout the process. I did form them an hour ahead and put them in the fridge, which always promotes firmness. And as far as bland, far from it, though it is delicate.If you are concerned about that, just add little bit more garlic, little bit more oregano, little bit more salt and pepper, and a little bit more capers.
This is for those who like sweet and rich; was too much so for me. I think the raisins added to the sweetness and 3 tbl. of butter on top of the fatty lamb added to the richness. Lots of lovely flavor with the garlic, basil and briny capers, and the toasted pine nuts were perfect for flavor and texture contrast (for those who say bland you may be getting lamb that has had the lambiness processed right out of it). I use a bit of fresh mint as well. Had in pita pockets with tzatziki and lettuce.
Nice flavor but the sauce was fatty, with all the olive oil, butter and lamb drippings. If I were to make it again, I’d use less oil and butter, and add some cinnamon to perk up the meatballs.
This was really tasty! The meatballs came out nice and tender, we served with orzo which we tossed directly in the sauce prior to serving. I couldn't find raisins at the grocery store, so used chopped dates instead. Will go on our list to make again.
I like enjoyed the flavors but agree the richness was a little overwhelming since all the fat from the lamb ends up in the sauce. When I make it again I’ll double the recipe and do half lamb half turkey. Also noting the meatballs browned very quickly - maybe from the sugars in the ricotta? Next time I’ll watch them more closely, as they really only need slight browning, so you can appreciate the delicate texture from the braising.
Absolutely delicious. We didn’t chop the raisins and probably didn’t need to chop the capers. Otherwise followed the recipe exactly. Takes time at the stove, but the prep was easy. Definitely five star and going into regular rotation. Next time will serve with larger orzo than the small orzo we had on hand.