Savory Blue Cheese-Stuffed Lamb Meatballs
Delight your taste buds with these Savory Blue Cheese-Stuffed Lamb Meatballs. Perfectly seasoned ground lamb harmonizes with aromatic herbs and spices, while pockets of creamy blue cheese melt into each succulent meatball. Simmered in a rich tomato sauce and paired with red wine, these meatballs are a standout dish for gatherings or cozy dinners alike. Serve them as an appetizer, side dish, or main course for an unforgettable culinary experience everyone will love.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
ground lamb
2 lbs (kept cold)
sea salt
1/2 teaspoon
fresh ground black pepper
1 1/2 teaspoons
dried oregano
2 tablespoons
paprika
1 tablespoon
cayenne pepper
1 pinch
coriander seed
1 tablespoon (coarsely ground)
fresh chives
1/4 cup (freshly chopped)
red wine
1 cup (divided)
blue cheese
6 ounces (crumbled)
tomato sauce
2 cups
Instructions
1
In a large mixing bowl, combine the cold ground lamb with the sea salt, black pepper, dried oregano, paprika, cayenne pepper, and coarsely ground coriander. Using an electric mixer fitted with a paddle attachment, mix the ingredients on medium speed for about 1 minute until well combined.
2
Lower the mixer speed and incorporate 1/2 cup of red wine. Increase the speed to high and continue mixing for another minute until the mixture becomes sticky and cohesive.
3
Prepare a tray and scoop out 32 equal portions of the meat mixture. Flatten each portion into a small patty. Place a piece of blue cheese in the center of each patty and carefully wrap the meat around the cheese to form a smooth ball.
4
You can refrigerate the formed meatballs until you are ready to cook them, which helps the flavors meld together.
5
In a large skillet, heat a drizzle of olive oil over medium-high heat. Lightly sear each meatball for about 2-3 minutes on all sides to achieve a golden-brown crust. Transfer the seared meatballs to a large saucepan.
6
Once all the meatballs are seared, pour the remaining 1/2 cup of red wine into the same skillet, scraping up any browned bits to incorporate additional flavor. Pour this wine mixture into the saucepan with the meatballs.
7
Add the tomato sauce to the saucepan and stir gently to combine everything. Gradually bring the mixture to a simmer over medium-low heat, stirring every two minutes. Once it reaches a simmer, reduce the heat to low and check the doneness of the meatballs. If they're still pink in the center, allow them to cook for an additional 2 minutes.
8
Season with salt to taste before serving. These meatballs can be enjoyed alone or accompanied by pasta, rice, or a fresh side salad.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in this meatball recipe?
The primary protein used in this recipe is 2 lbs of ground lamb, which should be kept cold before mixing.
What kind of cheese is used for the stuffing?
The meatballs are stuffed with 6 ounces of crumbled blue cheese.
How many meatballs does this recipe produce?
This recipe is designed to produce 32 equal portions or meatballs.
What spices are needed to season the lamb?
The lamb is seasoned with sea salt, fresh ground black pepper, dried oregano, paprika, cayenne pepper, and coarsely ground coriander seed.
Is there a specific tool recommended for mixing the meat?
Yes, it is recommended to use an electric mixer fitted with a paddle attachment for the best results.
How is the red wine used in this recipe?
The red wine is divided; 1/2 cup is mixed directly into the meat mixture to make it cohesive, and the other 1/2 cup is used to deglaze the skillet after searing.
How long should I mix the meat and spices?
You should mix the ground lamb and dry seasonings on medium speed for about 1 minute until well combined.
What should the texture of the meat be after adding wine?
After adding the wine and mixing on high speed, the meat mixture should become sticky and cohesive.
How do you stuff the blue cheese into the meatballs?
Flatten each meat portion into a small patty, place a piece of blue cheese in the center, and wrap the meat around the cheese to form a smooth ball.
Can the meatballs be prepared ahead of time?
Yes, you can refrigerate the formed meatballs until you are ready to cook them, which also helps the flavors meld.
How should the meatballs be seared?
Heat olive oil in a large skillet over medium-high heat and sear the meatballs for 2-3 minutes on all sides until a golden-brown crust forms.
What do I do with the browned bits left in the skillet after searing?
Deglaze the skillet by pouring in the remaining red wine and scraping up the browned bits to incorporate that flavor into the sauce.
What kind of sauce are the meatballs simmered in?
The meatballs are simmered in 2 cups of tomato sauce combined with the red wine deglazing liquid.
What is the proper simmering technique for this recipe?
Gradually bring the sauce to a simmer over medium-low heat, stirring every two minutes, then reduce to low once it reaches a simmer.
How do I check if the meatballs are fully cooked?
If the centers are still pink after reaching a simmer, allow them to cook for an additional 2 minutes on low heat.
What are some recommended serving options for these meatballs?
They can be enjoyed alone or served with pasta, rice, or a fresh side salad.
Does the recipe include fresh herbs?
Yes, the recipe calls for 1/4 cup of freshly chopped chives.
What is the role of coriander in this recipe?
One tablespoon of coarsely ground coriander seed is added to provide a distinct aromatic flavor to the lamb.
Is this dish considered spicy?
The recipe includes a pinch of cayenne pepper and a tablespoon of paprika, which provides a savory warmth and a very mild kick.
Should I season the final dish?
Yes, it is recommended to season with salt to taste just before serving.
Can these be served as an appetizer?
Yes, these savory meatballs are excellent as an appetizer, side dish, or main course.
What is the purpose of using cold ground lamb?
Using cold meat helps maintain the fat structure during the mixing process, resulting in a better texture.
How much tomato sauce is used?
The recipe uses 2 cups of tomato sauce.
What type of salt should I use?
The recipe specifically calls for sea salt.
How long does the total simmering process take?
The time varies based on how long it takes to reach a simmer, plus an additional 2 minutes if the meat is still pink.
Are the meatballs baked or fried?
They are first pan-seared in a skillet to form a crust and then simmered in a saucepan with sauce.
What makes these meatballs 'Savory'?
The combination of lamb, aromatic herbs like oregano and coriander, and the richness of blue cheese creates a deep savory flavor profile.
Is the blue cheese mixed into the meat?
No, the blue cheese is used as a stuffing in the center of each meatball.
What is the function of the dried oregano?
Two tablespoons of dried oregano are used to provide an earthy, herbal base to the meat seasoning.
Can I use an alternative to red wine?
While the recipe specifies red wine for both the meat texture and the sauce flavor, a beef broth could be a non-alcoholic substitute, though it will change the flavor profile.