My wife and I had gotten tired of the usual meatballs and kofte we make. This variation brings together lamb for flavor and pork for texture, and the braise leaves them meltingly tender. Instead of the usual suspects, this dish pairs the smoky pimentón and cinnamon Cataluña blend with roasted red peppers and zucchini slices, which supply the braising liquid as they cook. Different and delicious.

I've included two bonus recipes for the pictured sides, Riced Cabbage and Cauliflower, and Chili and Shoyu Corn.

Pan-Braised Meatballs

Christian Leue

Servings/Yield

4 to 6

Category

Dinner

Pan-Braised Meatballs

Ingredients

  • 1 pound ground lamb (shoulder preferred)

  • 1 pound ground pork (or sub veal plus 2 Tbsp of olive oil)

  • 1 medium onion, finely minced

  • 1 Tbsp Cataluña

  • 3/4 cup panko breadcrumbs

  • 2 eggs, beaten

  • 2 teaspoons of salt

  • 10 ounces roasted red peppers, diced

  • 1 zucchini, quartered and sliced thin

  • Olive oil

Directions

  1. Mix all ingredients together except for the red peppers and zucchini, work for a few minutes until well incorporated (this can be done with your hands or with a stand mixer with a dough hook), then roll into small oblong meatballs with your hands. The salt is important to tighten the proteins and keep the meatballs from falling apart while braising.

  2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook meatballs in batches and remove to a dish as they cook, should take about 5-6 minutes per batch.

  3. To the skillet add the roasted red peppers and zucchini, then nestle the meatballs into the mixture, cover, and reduce the heat to low and cook for 30 minutes. Season to taste. 

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