Lamb Meatballs with White Beans

Another meatball for the books! I made this recipe up trying to capture the flavors in roast leg of lamb dishes (often served with white beans)


For the meatballs:

1 pound ground lamb

1/4 cup panko bread crumbs

1 tbsp or so milk

1 egg

1 tsp fresh rosemary

1 tbsp dried herbs de provence

splash white wine

salt and pepper

2 garlic cloves, minced

For the beans:

1 can white beans (I used cannelini)

splash olive oil

1 onion, chopped

1 carrot, chopped

1 rib celery, chopped

2 cloves garlic, chopped

chopped parsley, to finish

chicken broth

salt and pepper, to taste

For the sauce:

1 tbsp butter

1 tbsp flour

about 1 tbsp white wine

1 cup beef broth

salt and pepper, to taste

chopped parsley, to finish

For the meatballs: Preheat oven to 350 degrees. Mix all ingredients well, and form into balls (I think I made about 14-15). Bake on a racked baking sheet for 30-35 minutes or until cooked through.

For the beans: Sautee vegetables in olive oil until sauce. Rinse and drain beans. Add to pot with enough chicken broth to cover the beans. Simmer about 20 minutes, until liquid is mostly absorbed. Smash a few beans to create texture in the pot. Season to taste. Garnish with parsley.

For the sauce: While beans are simmering, create a roux with flour and butter and cook out a few minutes. Add wine and cook a minute or two. Add beef broth and whisk all together. Simmer to thicken a bit. Season to taste and garnish with parsley.

To serve: Place a few meatballs over a scoop of beans and drizzle with wine sauce.


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