Lamb Meatballs & Romesco Sauce

The smoky, gently spicy sauce is a wonderful complement to these surprising meatballs.  Great as an appetizer or to serve for a cocktail party.  Enjoy!

INGREDIENTS FOR SAUCE

• ½ tablespoon chopped walnuts
• 1 small red bell pepper, halved, seeds removed
• 1 medium tomato, cored
• 1 garlic clove, unpeeled
• 1 tablespoon olive oil
• 1 tablespoon sherry vinegar
• ½ teaspoon chipotle chili powder or chili powder
• 1 ½ teaspoons finely chopped parsley
•  ½ teaspoon sweet paprika
• kosher salt, freshly ground pepper

INGREDIENTS FOR MEATBALLS

• ½ teaspoon coriander seeds (or substitute with ½ teaspoon & a pinch ground)
• 1 teaspoon cumin seeds (or substitute with 1 ¼ teaspoons ground)
• ½ medium onion, chopped
• 1 cup firmly packed parsley leaves with tender stems
• 1 cup firmly packed cilantro leaves with tender stems (substitute more parsley if desired)
• 2 ½ teaspoons kosher salt, divided
• 1 large egg yolk
• 1½ teaspoons sweet paprika
• 1 teaspoon freshly ground black pepper
• pinch cayenne pepper
• 1 pound ground lamb
• 2 tablespoons olive oil

 

PREPARATION FOR SAUCE

1. Preheat oven to 425°F.  Toast walnuts on a rimmed baking sheet until golden brown, about 5 minutes.
2. Toss bell pepper, tomato and garlic with oil on a clean rimmed baking sheet and roust until browned and softened, about 20-25 minutes.  Let cool.
3. Remove skin from bell pepper, tomato and garlic; discard.  Puree walnuts, bell pepper, tomato, garlic, oil, vinegar, chipotle, parsley and paprika in a food processor until finely chopped.  Season with salt and pepper.

PREPARATION FOR MEATBALLS

1. Toast coriander seeds in a dry skillet over medium heat, swirling pan often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes.  Let cool, then finely grind in spice mill or with mortar and pestle.
2. Pulse onion, cilantro, parsley and 1 ½ teaspoons salt in a food processor until finely chopped.
3. Transfer to a large kitchen towel.  Gather ends of towel in each hand and twist over sink, wringing out as much liquid as possible.
4. Mix onion mixture, spice mixture, egg yolk, paprika, black pepper, cayenne, and remaining 1 teaspoon salt in a large bowl to combine.
5. Gently fold lamb into spice mixture to evenly distribute (don’t over mix).
6. Form meat mixture into 1 ½-inch balls, you should have 16
7. Heat oil in large skillet over medium-high.  Working in 2 batches, cook meatballs turning occasionally, until browned all over and cooked through, 5-8 minutes.  Transfer to a platter and serve with walnut romesco sauce.