The Kitchen
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- Themed Dinners
Lamb Meat Balls with Minty Swiss Chard Sauce
Meatballs
- 1/3 cup minced onion
- 1 large garlic clove
- Olive oil
- 1/2 teaspoon salt
- 1 pound ground lamb (10% fat)
- 1/2 cup fine fresh bread crumbs
- 2 large eggs, beaten lightly
- 1 t ground clove
- 2 t ground cinnamon
- Oil for deep frying
- Pitted fresh dates
- Sundried tomatoes
Swiss chard sauce
- One bunch of Swiss chard, de-ribbed and steamed untill very tender
- 1/4 cup of fresh mint
- 1 T butter, melted
- 2 T fresh lime juice
- Sugar to taste
- Hot sauce to taste
- Sea salt to taste
Preheat deep fryer to 350F
In a small non-stick skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Transfer mixture to a bowl and stir in lamb, salt, cloves, cinnamon, bread crumbs and eggs, combine well. Form level tablespoons of lamb mixture into 1 1/4-inch meatballs, arranging on a tray as formed. Deep fry meatballs till golden about five minutes. Place on paper towels to absorb the fat.
Swiss Chard Sauce
Purée all sauce ingredients except butter in a food processor. Push through a fine screen. Stir in melted butter.
Preheat oven to 400°F. Using large toothpicks, skewer sun dried tomatoes, dates and lamb meatballs in oven for 8 to 10 minutes, or until dates are soft. Serve with gently warmed sauce.
