Lamb meatballs and leek cream sauce

Serves six:

Mix together till well combined for meat balls:

2 pounds of ground lamb

2 large eggs

1 Tablespoon dried spearmint

1 Tablespoon dried oregano

1 Tablespoon fresh lemon zest

2 tsp salt

2 tsp ground pepper

1/2 Cup of bread crumbs (I used gluten free bread crumbs, they work just as well)

Preheat oven to 400°, portion out lamb into 2 tablespoon measure and roll into meatballs. Place on to a sheet pan that is sprayed lightly with oil with space in between each meatball. Put into preheated oven on middle rack for 15 to 20 minutes. Check for doneness with a probe thermometer till they reach 155°. Or cut one in half and make sure it is cooked through and no pink remains.

While the meatballs are in the oven start the leek cream sauce:

3 Leeks

2 Tablespoon olive oil

2 Tablespoon stoneground Dijon mustard

1/4 Cup white wine

1/2 Cup vegetable broth

1 tsp salt

1 tsp pepper

1 Tablespoon fresh lemon zest

1 Cup heavy whipping cream

Wash well and cut the leeks in half lengthwise and then cut in thin slices up the stalk starting from the root ends using as much of the white part as you can, stop slicing when to the light green, some light green is ok, but the remainder is tough, discard the remaining darker green leek leaves.

In a pan, heat oil over medium high heat, saute the leeks for 3 to 5 minutes till fragrant and becoming translucent and browning, add salt, pepper and wine to deglaze the pan. Stir in the mustard, lemon zest and broth. Let cook till it reduces in half about 5 more minutes. and lower heat to medium. Slowly add the cream, stir constantly while adding and bring the cream to a low simmer. Let it simmer for about two minutes while stirring, remove from heat.

Serve the meatballs with the cream sauce over them on top a nice bed of rice, cous cous, or orzo. I like to squeeze some fresh lemon juice over the top before eating.


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