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Saturday, October 3, 2015

Lamb Meatballs with Mushroom Gravy


Sometimes I just like to come up with new ways to put fairly normal things together. Meatballs are one of my favorite foods. I've posted about my everyday meatballs, about the Afghani kofta challow I love so much (seasoned meatballs in sauce over rice), meatball soup, and chicken meatballs. Really, in my mind, there is no time when a meatball doesn't seem like a great idea. And, if you've spent any time visiting my blog, you know that I adore gravy, lamb, and spinach. Mushrooms, too. Truly, this recipe is a win-win-win in my book. The flavors go so well together. It's a great one course meal.

Lamb Meatballs with Mushroom Gravy
Serves 4

Meatballs:
1 pound ground ground lamb
1/3 cup dried bread crumbs
1 egg
2 TBS ketchup
1 TBS dried minced onion
1/4 tsp garlic powder
2 tsp oregano
1 tsp dried parsley

Mix all ingredients together and form into balls using a 1/3 cup of mixture per meatball. Refrigerate meatballs for one hour before cooking. Cook in a non-stick saute pan with one teaspoon of oil until nicely browned on all sides and cooked through. Use a meat thermometer to be sure of your internal temperature. When the meatballs are only a few minutes away from being cooked through, turn on the spinach to cook. When the meatballs are done, set them in a heavy bowl and cover with foil while preparing the gravy.

Spinach:
16 oz fresh spinach
1/4 cup chicken or beef broth

Bring broth to a simmer in a large pot. Add the spinach, tossing regularly until it is all wilted through. Remove from the heat and set aside until ready to serve. Can be kept warm in a low oven if desired.

Mushroom Sauce:
1 pint button or cremini mushrooms, sliced
2 shallots, thinly sliced
2 tsp minced garlic
3 TBS Madeira (a fortified wine available in many grocery stores)
3 TBS heavy cream
1/4 cup whole milk
salt and pepper to taste

Drain off all but one tablespoon of fat from the meatball pan. Return to heat and saute the mushrooms, shallots, and garlic until nicely browned and softened. Add the Madeira to deglaze the pan. Add the cream and milk, stirring thoroughly. Cook through, adding the salt and pepper to taste.

To put the dish together, place a nice helping of the wilted spinach in the bottom of a pasta bowl. Spoon a large spoonful of the gravy over the top and then serve out 2-4 meatballs, depending on the individual's appetite. Serve immediately and enjoy!





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