Lamb Meatballs with Pine Nuts and Mint
Makes 24 small meatballs
2 pounds ground lamb
2 whole eggs
1 cup bread crumbs
½ cup toasted pine nuts, crushed
½ cup chopped fresh mint
½ cup chopped Italian parsley
1 tablespoon coriander, toasted and ground
½ tablespoon cumin seed, toasted and ground
2 tablespoon tomato paste
6 cloves garlic, minced
1 tablespoon kosher salt
½ tablespoon cracked black pepper
In a large bowl, mix ingredients well by hand or with a wooden spoon. Chill 1 hour. Preheat oven to 375 degrees. Roll meat mixture into golf-ball-size meatballs and arrange on a baking sheet. Cover with foil and bake for 30 minutes. Remove from oven and serve 2 per person with Romesco Sauce.
Romesco Sauce
Almond, Garlic & Red Pepper Sauce
Makes 4 cups
1 cup almonds, toasted
10 cloves garlic
1 cup extra virgin olive oil
2 tablespoons sherry vinegar
2-3 dried piquin chilies
2 cups charred, peeled, and chopped roasted red bell peppers
salt
Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers and tomatoes are blackened on all sides. Remove most of the skin and seeds from the pepper.
In a blended or food processor, puree the almonds, garlic, oil, vinegar, and chilies until smooth. Add peppers, replace the top and pulse until the sauce is just a bit chunky. Salt to taste. This sauce will keep for 4-5 days in the refrigerator.