This recipe is for a special occasion and is a combination of different recipes, with my muse’s spin to it.
PREP: 30 minutes
|For the lamb balls:|
|1 lbs||ground lamb (can substitute with chicken)|
|1/2 cup||Panko (dried bread crumbs)|
|1/4 cup||grated parmesan|
|1 teaspoon||garlic powder|
|1/2 teaspoon||pepper (red chili flakes or black pepper)|
|1 teaspoon||Herbes de Provence|
|1 tsp||olive oil|
|For the sauce au vin blanc:|
|1 tbsn||butter (unsalted, lactose free)|
|1||red onion (finely chopped)|
|1/2 lbs||mushroom (sliced)|
|4 cloves||garlic (minced)|
|1 cup||white wine (any non-sweet wine will do)|
|1/2 cup||chicken stock (low sodium)|
|1 cup||heavy whipping cream|
To make the lamb balls, preheat oven to 375 deg F.
Mix all ingredients for the lamb balls in a bowl. Don’t feel shy to knead with hands. Make about 1 inch sized balls by rolling the mixture in your palms. Line them up in a greased baking pan.
Bake in oven about 20 min until the outsides are brown. It is ok if the inside is a little pink because the balls will cook in the sauce again.
For the sauce, start with butter in the pan. Add the onions, garlic, and garlic and allow to cook until mushrooms are cooked.
Then add wine and chicken stock, and cook on low heat for another 4 min.
Add cream, let it come to boil and simmer for another 4 min.
Add the lamb balls and let simmer for about 10 min.
Et voilà! You don’t need to add any salt. Serve with your favorite pasta, mashed potatoes, or bread…
When cooking the same recipe with ground chicken, I added 1 teaspoon of kashmiri chili to the mix for creating the balls! Yummy!
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