Lamb Meatballs, Spiced Tomato Sauce, Mint, and Feta
Servings
4
Prep Time
20-25 minutes
Cook Time
25-35 minutes
"Goin’s food is bountiful and generous. Her inspiration lies in the rustic cuisines of the Mediterranean, but the heartiness of her presentation belies the intuitive and nuanced refinement of a master. Her cooking satisfies at every level. Disparate textures keep the palate interested, intriguing notes of sweet and sour keep it guessing, and an impeccable balance of bright herbaceous notes spin it Californian. We all have foods we crave—perhaps it’s a hankering for steak or the memory of a chocolate mousse—but Goin’s food, in itself, is one that spurs yearning in me. These cumin- and cinnamon-scented meatballs are everything I love about her cooking in one spicy little ball. Cook them and you’ll see why."
Reprinted with permission from Eat. Cook. L.A. by Aleksandra Crapanzano (@aleksandracrapanzano). Ten Speed Press © 2019.
Alexandra Crapanzano | Suzanne Goin of A. O. C., Melrose
Ingredients
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3 cups canned tomatoes (preferably San Marzano)
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½ tsp cumin seeds
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3 Tbsp olive oil
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1 small sprig rosemary
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1 chile de arbol, crushed
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1 cup diced yellow or red onion
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1 tsp fresh thyme leaves
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Pinch of cumin
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Pinch of ground cinnamon
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Pinch of cayenne pepper
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1 bay leaf (preferably fresh)
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½ tsp sugar
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¼ cup freshly squeezed orange juice, plus 3-inch strip of orange zest
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Kosher salt and black pepper
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¾ cup finely diced onion
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¼ cup heavy cream
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2 extra-large egg yolks
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1 tsp ground cumin
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1 tsp ground Aleppo pepper
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½ tsp ground cinnamon
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Pinch of cayenne pepper
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2 lbs ground lamb
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Kosher salt and black pepper
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1 cup fresh bread crumbs
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¼ cup chopped fresh flat-leaf parsley
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¼ cup olive oil
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4 ounces feta cheese, crumbled
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2 tablespoons sliced fresh mint
Spiced Tomato Sauce
Meatballs
To Serve
Directions
To make the spiced tomato sauce, pass the tomatoes through a food mill or pulse in a food processor until broken up.
Toast the cumin seeds for a few minutes in a small pan over medium heat, until fragrant and lightly browned. Let cool for a few minutes, then either pound them finely with a mortar and pestle or blitz in a coffee or spice grinder.
Heat a medium saucepan over medium-high heat for 1 minute. Swirl in the olive oil, add the rosemary and chile, and heat for another minute. Add the onion, thyme, cumin, cinnamon, cayenne, and bay leaf and sauté for 5 to 6 minutes, or until the onion is translucent. Add the tomatoes, sugar, orange juice and zest, a heaping 1⁄2 teaspoon salt, and pepper to taste. Cook for 8 to 10 minutes over medium-low heat, until the sauce is reduced by one-third.
To make the meatballs, in a large bowl, mix together the onion, cream, egg yolks, cumin, Aleppo pepper, cinnamon, and cayenne. Add the lamb and season evenly with 2½ teaspoons kosher salt and lots of black pepper. Add the bread crumbs and parsley. This is the moment to get in there with your hands and really work the ingredients together with a thorough, but light touch. Shape the meat into small balls, just slightly larger than golf balls.
Preheat the oven to 400°F. Pour the tomato sauce into a large oven-to-table baking dish.
Heat two large sauté pans over high heat for 2 minutes. Swirl 2 tablespoons of the oil in each pan and wait a minute. Place the meatballs carefully in the pans and cook for a few minutes, until the bottoms are nicely browned. Turn the meatballs over and continue cooking on all sides until they are evenly colored. Transfer the meatballs to the baking dish, placing them 1⁄2 inch apart.
Bake for 15 to 20 minutes, until the sauce is bubbling and the meatballs are just cooked through. Top the meatballs with crumbled feta and a shower of mint.
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