Lamb Meatballs With Sun-Dried Tomato Aioli Recipe
Ingredients
SUN-DRIED TOMATO AIOLI
1 cup mayonnaise
1/2 cup drained sun-dried tomatoes in oil
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh Italian parsley
2 garlic cloves, halved
MEATBALLS
1 pound ground lamb
1 cup panko (Japanese breadcrumbs)
1/2 cup finely chopped onion
1/4 cup chopped fresh Italian parsley
1/4 cup chopped raisins
1 large egg
1 tablespoon paprika
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
Directions
FOR SUN-DRIED TOMATO AIOLI:
Place all ingredients in processor and puree until smooth do ahead can be made 1 day ahead.
Cover and chill.
For meatballs: Preheat oven to 350°F.
Mix all ingredients gently in medium bowl just to blend.
Form mixture into balls about the size of golf balls.
Transfer to rimmed baking sheet.
Bake until cooked through, about 35 minutes.
Serve with aioli.
Place all ingredients in processor and puree until smooth do ahead can be made 1 day ahead.
Cover and chill.
For meatballs: Preheat oven to 350°F.
Mix all ingredients gently in medium bowl just to blend.
Form mixture into balls about the size of golf balls.
Transfer to rimmed baking sheet.
Bake until cooked through, about 35 minutes.
Serve with aioli.
Questions, Comments and Reviews
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