Lamb Meatballs
with Sauce Soubise, Candied Mushrooms and Black Garlic Salad
Lamb Meatballs with Sauce Soubise
4-6
servings1
hour1
hour20
minutesChef suggests pairing this flavor-filled dish with B Cellars Hudson Vineyard Syrah. The wine’s robust structure can handle the richness of the lamb, and its dark fruit and spice notes complement the sweet and savory elements of the mushrooms and black garlic. The soubise sauce brings the dish together and helps to balance the tannins in the Syrah.
Keep the screen of your device on
Ingredients
- LAMB MEATBALLS
2.5 lbs 2.5 ground lamb
1/2 cup 1/2 caramelized onions
1/2 cup 1/2 garlic confit
2 Tbsp 2 dijon mustard
1 Tbsp 1 rosemary
3/4 tsp 3/4 crushed chili flake
3 3 eggs
1 cup 1 panko
2 Tbsp 2 canola oil
Salt and pepper to taste
- POTATO PURÉE
2 lbs 2 yukon potatoes
6 oz 6 cold butter, diced
1 cup 1 whole milk
1/4 cup 1/4 heavy cream
- CANDIED MUSHROOMS
2 lbs 2 alba/white beach mushrooms
3 cups 3 water
2 cup 2 honey
1 Tbsp 1 salt
1 tsp 1 black pepper
1 1 vanilla bean, split in half
- ROASTED CIPOLLINI ONIONS
1 lb 1 cipollini onions
2 Tbsp 2 olive oil
2 Tbsp 2 olive oil
- SALAD ADDITIONAL INGREDIENTS
1/2 cup 1/2 black garlic, roughly chopped
2 Tbsp 2 olive oil
2 tsp 2 caraway seeds
2 tsp 2 chopped parsley
1 Tbsp 1 chopped thyme
2 Tbsp 2 Banyuls Vinegar
- SAUCE SOUBISE
2 medium 2 yellow onions, large dice
12 cloves 12 garlic, rough chop
1/4 cup 1/4 olive oil
2 tsp 2 salt
2 tsp 2 Banyuls Vinegar
1/4 cup 1/4 butter
Directions
- LAMB MEATBALLS
- In a mixing bowl, combine all ingredients together
- Place in the refrigerator for 45 minutes
- Remove and roll into 2oz balls
- Add oil to a Dutch oven or heavy-bottom pot, and heat on medium-high heat
- Add the meatballs in batches, making sure each is well browned and cooked through
- POTATO PURÉE
- Peel potatoes and medium dice
- Place diced potatoes in a stock pot and cover with cold water, about an inch above the potatoes
- Add 1/2 Tbsp of kosher salt
- Bring water to boiling point and reduce the heat to medium-low low
- Cook uncovered for about 20 minutes or until fork-tender
- Strain and then add potatoes and butter to a ricer
- Run through a ricer into a bowl
- Slowly fold in milk and cream
- Salt to taste
- CANDIED MUSHROOMS
- Trim off the bottoms, pull apart individual mushrooms
- Place all ingredients in a sauce pot and bring to a boil
- Reduce the heat and simmer on low for 1 hour
- Strain mushrooms and lay on a sheet tray
- Bake at 350°F for 8 minutes
- Let cool and reserve for later
- ROASTED CIPOLLINI ONIONS
- Toss with oil and salt
- Roast at 350°F for 25-35 minutes
- Let cool, then cut into quarters
- MUSHROOM AND BLACK GARLIC SALAD
- In a hot sauté pan, add oil and caraway seeds
- Toast for 30-60 seconds, or until fragrant
- Add candied mushrooms, roasted onions, and garlic
- Cook for 3-4 minutes
- Add fresh herbs and Banyuls vinegar
- Cook until the vinegar has evaporated
- Salt to taste
- SAUCE SOUBISE
- Sauté onions, garlic, and oil on medium-low heat for 15-20 minutes
- Cook until ingredients are very soft
- Place into a blender and add the salt and vinegar
- While mixing, add the butter 1 Tbsp at a time until smooth and velvety
Did you make this recipe
Tag @bcellars on Instagram and hashtag it with
We're On Facebook!
Follow B Cellars on Facebook
Pairing Suggestions
Chef suggests pairing this flavor-filled dish with B Cellars Hudson Vineyard Syrah. The wine’s robust structure can handle the richness of the lamb, and its dark fruit and spice notes complement the sweet and savory elements of the mushrooms and black garlic. The soubise sauce brings the dish together and helps to balance the tannins in the Syrah.
Leave A Comment