Aroma Riserva

Open Menu
Back to Recipes

Lamb Meatballs

Lamb Meatballs

Cooking time: 30

Serves: 4

Author: Aroma Riserva®

Course:
Meal time: breakfast

Instructions

THE MEATBALLS: Soak the bread in the milk for 5 minutes. Squeeze out the milk and place the bread in a bowl along with the minced lamb. Add the garlic, parsley, lemon zest, pecorino, and ham and salami if using. Add the eggs and mix well using your hands. Season to taste. Shape the mixture into small balls or patties Leave to rest for about 1 hour.
THE CRE'PES: Combine the flour, efts and milk and mix until smooth. Season and stir in the thyme. Mix again. Heat a crepe pan over high heat, add a little butter, and pour a little batter into the pan. Cook the crepe until well browned. Flip over and cook the other side briefly. Remove from the pan and repeat with the remaining batter. Leave the crepes to cool.
THE FILLING: Mash the cooked squash or pumpkin, and mix in the zest and the ricotta. Stir in the beaten egg and season to taste. Spread some of the mixture onto one side of a crepe, roll up and slice into thick pieces. Do the same with the remaining crepes. Arrange, cut-side up, on a baking tray and bake for about 15 minutes at 180 °C.
Meanwhile, heat a little olive oil in a non-stick pan and add the meatballs. Cook until well browned on one side, turn over and cook for a few more minutes. Remove from the pan and place in the oven with the filled crepes.
TO SERVE: Flood each plate with hot gravy. Place 2 slices of filled crepes, standing upright, just off centre on each plate.
Arrange 3-4 meatballs next to the crepes and garnish with a spring of thyme and seared courgettes.

Ingredients
  • Meatballs:
  • Slice white bread, crusts removed (1)
  • Milk (15 ml)
  • lean minced lamb (500 g)
  • Clove garlic, minced (1)
  • Chopped parsley (30 ml)
  • Grated zest of 1 lemon
  • Grated pecorino cheese (120 g)
  • Chopped ham - optional (50 g)
  • Chopped salami - optional (75 g)
  • Eggs (2)
  • Salt and pepper
  • Olive oil
  • Crepes:
  • Cake flour (250 ml)
  • Eggs (3)
  • Milk (250 ml)
  • Salt and pepper
  • Chopped fresh thyme
  • Butter
  • Filling
  • Butternut squash or pumpkin, peeled, diced and cooked until tender (500 g)
  • Grated zest of 1 lemon
  • Ricotta cheese (500 g)
  • Egg, beaten (1)
  • Salt and pepper
  • To serve
  • Spring fresh thyme to garnish
Instructions

THE MEATBALLS: Soak the bread in the milk for 5 minutes. Squeeze out the milk and place the bread in a bowl along with the minced lamb. Add the garlic, parsley, lemon zest, pecorino, and ham and salami if using. Add the eggs and mix well using your hands. Season to taste. Shape the mixture into small balls or patties Leave to rest for about 1 hour.
THE CRE'PES: Combine the flour, efts and milk and mix until smooth. Season and stir in the thyme. Mix again. Heat a crepe pan over high heat, add a little butter, and pour a little batter into the pan. Cook the crepe until well browned. Flip over and cook the other side briefly. Remove from the pan and repeat with the remaining batter. Leave the crepes to cool.
THE FILLING: Mash the cooked squash or pumpkin, and mix in the zest and the ricotta. Stir in the beaten egg and season to taste. Spread some of the mixture onto one side of a crepe, roll up and slice into thick pieces. Do the same with the remaining crepes. Arrange, cut-side up, on a baking tray and bake for about 15 minutes at 180 °C.
Meanwhile, heat a little olive oil in a non-stick pan and add the meatballs. Cook until well browned on one side, turn over and cook for a few more minutes. Remove from the pan and place in the oven with the filled crepes.
TO SERVE: Flood each plate with hot gravy. Place 2 slices of filled crepes, standing upright, just off centre on each plate.
Arrange 3-4 meatballs next to the crepes and garnish with a spring of thyme and seared courgettes.