Milanese Gremolata Olive Oil 2 pounds ground grass-fed lamb 1 yellow onion, chopped 4 cloves garlic 1 cup cilantro 1/2 cup Italian Parsley 2 tablespoons Milanese Gremolata Olive Oil 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 tablespoon paprika 2 eggs 1 cup GF breadcrumbs
Glaze after cooking: 1/2 cup Milanese Gremolata Olive Oil 1/2 cup Lemongrass Mint Balsamic Fresh Mint, chopped
Toast cumin/coriander seeds in dry skillet until fragrant. Cool and grind in mortar and pestle or spice grinder.
In small food processor, put onion, garlic, cilantro, parsley and 2 tablespoons Milanese Gremolata Olive Oil and pulse until minced.
Put eggs and breadcrumbs in large glass bowl and whisk. Let breadcrumbs sit for 10 minutes.
Preheat oven to 350 degrees.
Add lamb, spices and onion mixture to glass bowl with breadcrumb mixture, season with salt and pepper and combine with your hands.
Roll into 1-inch balls.
Heat Milanese Gremolata in a heavy bottomed skillet on med-high heat and brown on all sides.
Transfert to a baking sheet. After all batches are browned and on baking sheet, bake in oven for 20 - 25 minutes.
While still hot, whisk glaze until well-combined and pour over meatballs. Gently stir and serve with fresh, chopped mint sprinkled on top.
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