Spanish Lamb Meatballs with Pan Roasted Garlic and Cherry Tomatoes

  • 1 1/2 pounds ground lamb
  • 2  eggs
  • 1/2 cup almond flour
  • 1/4 cup fresh parsley, finely chopped
  • 2 tablespoons fresh mint, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1 tsp garlic powder
  • 2 tsp smoked Spanish paprika
  • kosher salt
  • 2 teaspoons grapeseed oil
  • 1 pint cherry tomatoes
  • 3-4 cloves garlic finely sliced
  • 1/2 teaspoon Aleppo pepper or red pepper flakes
  • 1/4 cup fresh parsley finely chopped - plus extra for garnish
  • 1/2 water
  • kosher salt
  • fresh cracked black pepper
  • 3 oz chevre

  1. Place all ingredients into a mixing bowl and combine with hands. Cover and rest in refrigerator for 30 mins if you have extra time lying around.
  2. With a medium ice cream scoop form 12-14 meatballs, roll with hands and set aside.
  3. Heat grapeseed oil in a cast-iron or non-stick skillet over medium-high heat.
  4. When oil begins to glisten, add meatballs. Brown on each side for 4-5 minutes, turning carefully until all sides are browned.
  5. Remove meatballs from pan and set aside.
  6. Pour all but 1 tablespoon of rendered fat from pan. 
  1. Reduce heat slightly and add additional oil if needed.
  2. Add tomatoes and garlic and cook for 4 minutes, stirring periodically to ensure garlic doesn't burn.
  3. Season with salt and black pepper, then add parsley and water.
  4. Cover and simmer for 15 minutes.
  5. Return meatballs to pan and simmer for additional 5-10 minutes.
  6. Remove from heat. 
  7. Finish with chopped parsley and crumbled chevre.
Serve with crusty bread or place atop rice or pasta. 


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