Chef Pam Smith Aussie Lamb Meatballs with Whipped Feta, Pita Chips and Pomegranate Glaze
- Prep time 0Min
- Cook time 0Min
- Technique Broil, Bake
- Meat Lamb
- Cut Ground
- Serves 6
Nutritional Content: 200 calories, 11 g protein, 2 g iron, 14 g carbohydrate, 1 g fiber, 11 g fat, 5 g monounsaturated fat, 1 g polyunsaturated fat, 5 g saturated fat, 65 mg cholesterol, 250 mg sodium
Ingredients
1 ½ pounds Australian ground lamb
½ lb. roasted mushroom blend
2 small cloves garlic, minced
1 tablespoon finely grated orange zest
1 tablespoon Smoky Seasoning (or 2 tsp smoked paprika)
2 teaspoons Creole seasoning
1 cup Panko dry breadcrumbs
1 cup 1% milk
2 eggs, lightly beaten
½ cup finely chopped mint
4 tablespoons pomegranate molasses, plus additional for garnish
Whipped Feta, recipe follows
Pomegranate arils, and additional chopped fresh mint or microgreens, for garnish
Roasted Mushroom Base for “The Blend”
½ tablespoon extra virgin olive oil
1 pound Cremini or white button mushrooms, quartered
1 teaspoon Creole seasoning, or kosher salt and black pepper, to taste
Whipped Feta
6 ounces feta, crumbled
⅓ Greek nonfat yogurt
1 tablespoon extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
1 teaspoon lemon zest
½ teaspoon Creole Seasoning
Roasted Sweet Potato and Kale Hash:
2 large sweet potatoes, peeled and cubed into 1-inch cubes
1 tablespoon extra virgin olive oil
2 teaspoons Creole Seasoning, or kosher salt and black pepper to taste
½ red onion, chopped
1 red bell pepper, chopped
¼ cup green onions, sliced
2 cloves garlic, chopped
½ cup dried cherries or cranberries
2 cups kale, shredded, picked from stems and “massaged” in olive oil and kosher salt
Method
- Preheat the oven to 425º F. Place oven rack close to heating element at top of oven.
- Break ground lamb into smaller pieces in a large bowl and mix together with roasted ground mushrooms.
- Mix together Panko, milk and egg to make a panade and let sit for five minutes.
- Add garlic, orange zest, seasonings, mint and panade and mix until just combined. Form into 1-inch meatballs (you should have about 4 dozen meatballs). Transfer to a foil-lined baking sheet. Add the sheet pan to the oven and cook for 4 minutes; roll to other side and cook another 3-4 minutes
- If desiring extra browning, switch oven to the broiler setting. Broil meatballs another couple of minutes until golden and just cooked through. Brush immediately with pomegranate molasses or place in bowl and toss with the pomegranate molasses. Spear with toothpicks.
- To serve, swoosh 1 oz. whipped feta onto a small rectangular plate. Add 3 meatballs and sprinkle with mint or microgreens. Drizzle plate with additional Pomegranate Molasses. Serve with pita chips, if desired.
Roasted Mushroom Base for “The Blend”
- Place a baking sheet pan in oven and preheat the oven to 400ºF.
- In a large bowl, mix together the olive oil, mushrooms, and seasoning.
- Spread in an even layer on the heated baking sheet. Bake on the middle rack of the preheated oven for 15 to 20 minutes, stirring every 5 minutes, until the mushrooms are tender and quite dry. They will reduce considerably in volume.
- Remove from the heat and allow to cool. Chop finely to the size of ground meat, still retaining some texture. Taste and adjust seasonings.
- Makes ½ lb. or 1 cup.
Whipped Feta
- Place the feta and yogurt in the bowl of a food processor fitted with the steel blade. Pulse until the cheese and yogurt are smooth.
- Add the olive oil, lemon juice, zest and Creole seasoning and process until creamy.
Roasted Sweet Potato and Kale Hash
- Toss sweet potato cubes in 1 tsp. olive oil and ½ tsp. Creole seasoning.
- Heat a heavy sheet pan in 400-degree oven, and add sweet potatoes.
- Roast for 15 minutes or until tender and browned.
- Add remaining oil to a large skillet over medium-high heat. Add the red onions and red bell peppers to pan, and sauté until tender and lightly golden, 5 to 6 minutes.
- Add the garlic and remaining Creole seasoning and sauté an additional 30 seconds.
- Add dried cherries, roasted sweet potatoes and massaged kale, sautéing until the kale is just wilted.
