Spiced Lamb Meatballs

Updated at: Thu, 17 Aug 2023 01:05:30 GMT

Step 1

1. Preheat oven to 400ºF.

Step 2

2. Combine all the ingredients for the spiced lamb meatballs in a bowl and mix with your hands until well-combined. Form the into 2'' meatballs and set aside on a plate.

Step 3

3. Heat the neutral cooking oil in a large pot over medium-high heat. Add the meatballs, in an even layer, cooking in batches if needed for 2-3 minutes per side until well-browned all over. Turn the heat off.

Step 4

4. Transfer the meatballs to the foil-lined baking sheet, leaving some space open.

Step 5

5. In the open space of the baking sheet, add the poblano peppers and drizzle with the 2 teaspoons oil.

Step 6

6. Transfer the pan to the oven for 20 minutes as you prepare the rest of the sauce and the grits.

Step 7

7. Start the Grits; add the milk to the medium pot and turn the heat to medium-high. Once the milk begins to bubble, gradually poor in the grits, reduce heat to low and simmer, stirring often, for 20 minutes until nearly completely softened. Keep an eye on the grits and add more milk as necessary and stir frequently.

Step 8

8. Prepare the Sauce: return the large pot to medium heat. If there isn't enough oil, add a tiny bit more oil to the pot, once hot, add the diced onion and cook for 7-8 minutes until beginning to soften.

Step 9

9. Melt the butter into the onions and once melted and frothy, add the sliced mushrooms. Cook for 7-8 minutes or until the mushrooms begin to soften and brown. Taste and season with salt and pepper. Add the cumin, paprika, chili powder, smoked paprika, and cayenne powder.

Step 10

10. Pour the chicken stock into the pot and scrape up any fond stuck to the bottom. Add the whole peeled tomatoes and bring to a boil. Reduce heat to low and simmer.

Step 11

11. Remove the pan from the oven. Transfer the meatballs to the sauce and cook for 10-15 minutes more.

Step 12

12. Finish the Cheddar Grits: Carefully trim, peel, and deseed the poblano peppers from the oven pan. Transfer to a food processor and pulse until finely chopped.

Step 13

13. Once the grits are tender, add the butter, shredded cheddar, and minced poblano. Seasonwith salt, pepper, and paprika to taste.

Step 14

14. Right before serving, stir the spinach into the meatballs and sauce until wilted. Turn off the heat.

Step 15

15. To serve divide the grits between shallow bowls and pile the meatballs and sauce on top. Enjoy!

0 liked

0 disliked