Lamb, tomatoes and Asiago blend in meatballs

Try This at Home

Palate

November 13, 2005

Barry Fleischmann, executive chef and owner of Innovative Gourmet in Owings Mills, offers this recipe for meatballs that can be used as an appetizer or entree.

Lamb and Roasted Garlic Meatballs With Sun-Dried Tomatoes and Asiago Cheese

Makes 8 servings if used as an appetizer, 4 servings if used as an entree

2 pounds ground lamb

3 ounces chopped sun-dried tomatoes

2 ounces roasted garlic cloves, pureed

1/4 pound shredded Asiago cheese, plus more for garnish

1/2 pound day-old small bread cubes

2 eggs

salt to taste

pepper to taste

1/4 cup finely chopped parsley

olive oil, to saute

Roasted Onion Tomato Sauce (recipe below)

herbs for garnish

Combine first nine ingredients. Make 1 meatball with a 1-ounce scoop, saute until brown, taste for seasoning. Make all of the remaining mixture into 1-ounce balls and lightly brown (do not cook thoroughly)

Fill a medium-size pan with the onion-tomato sauce and gently add the meatballs

Bring to a gentle simmer and cover the pan

Cook for about 20 minutes until cooked throughout. Garnish with Asiago cheese shavings and chopped herbs

Per serving with sauce (based on 4 servings): 1,133 calories, 61 grams protein, 70 grams fat, 22 grams saturated fat, 68 grams carbohydrates, 9 grams fiber, 281 milligrams cholesterol, 1,780 milligrams sodium. Nutritional analysis by registered dietitian Jodie Shield.

Roasted Onion Tomato Sauce

Makes about 1 1/2 quarts

1/2 pound thickly sliced red onion, tossed with olive oil, roasted in oven until brown

3 teaspoons finely chopped garlic

2 ounces olive oil

25 ounces canned tomato puree

1 teaspoon rosemary, finely chopped

1/2 cup white wine

salt to taste

pepper to taste

3 teaspoons parsley, finely chopped

After roasting onions, chop finely. In a large saucepan, saute garlic and onions for 20-30 seconds with about 2 ounces of olive oil. Add tomato, rosemary and wine. Bring to a simmer, cover and cook for 20-30 minutes Add salt and pepper, to taste. Add parsley at the end.

Per serving (based on 1 1/4 -cup serving size): 239 calories, 4 grams protein, 17 grams fat, 2 grams saturated fat, 22 grams carbohydrates, 4 grams fiber, 0 milligrams cholesterol, 710 milligrams sodium. Analysis by Jodie Shield.

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