Ingredients
Scale
- 2 tablespoons olive oil
- 2 lbs. ground lamb
- 4 Tbsp. onion juice
- 1 tablespoon chopped fresh parsley
- 1 teaspoon minced garlic, about 1 large clove
- 1 Tbsp. freshly-ground cumin or more to taste
- ½ Tbsp. freshly-ground coriander seed
- 2 large eggs, beaten
- 2 ½-inch-thick slices French bread, soaked in water and squeezed dry
- 3 tsp. modern murri mix
- 1 tsp. freshly-ground black pepper
- All purpose flour
- ***
- Saffron Sauce:
- 2 Tbsp. olive oil
- 1 medium yellow onion, chopped
- 1 tsp. minced garlic, about 1 large clove
- 2 tsp. smoked Spanish paprika
- 1 ½ cups reduced-sodium chicken broth
- ½ cup dry sherry
- 3 large pinches crumbled saffron threads
- ¼ cup chopped fresh parsley, plus additional for garnish
- Finely chopped sliced almonds, for garnish
- ***
- For optional garnish – edible gold leaf on each meatball
Instructions
- Coat the bottom of a large cast iron pan with olive oil and set aside over medium-high heat. Mix lamb, parsley, garlic, egg, bread, murri mix and pepper in medium bowl. Mix well and shape meat mixture into 1-inch meatballs. Place flour on a plate, roll meatballs in flour, and then place in the prepared pan. Cook until browned on all sides.
- While the meatballs cook, heat olive oil in a separate large skillet over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add garlic, paprika, broth, sherry, saffron and ¼ cup of parsley, use an immersion blender and create a smooth sauce. When the meatballs are done, add them to the skillet and cook, covered, for 20-25 minutes, until the sauce thickens and the meatballs are done.
- Taste sauce and season with salt and pepper as needed. Serve on a platter and sprinkle with more chopped parsley and chopped almonds. Garnish meatballs with optional edible gold foil and serve immediately.
