Lamb Albindigas Recipe

Soak crumbs

Place bread crumbs in a small bowl and pour the milk over them. Let sit 5 minutes until the crumbs absorb the milk.

In a large bowl combine ground lamb, soaked breadcrumbs, egg, minced shallot, minced garlic, chopped parsley, ground cumin, smoked paprika, ground coriander, kosher salt and black pepper. Mix gently with your hands or a spoon until just combined — avoid overworking to keep meatballs tender.

Form the mixture into about 16 small meatballs (about 1 to 1 1/4 inch diameter). Arrange on a baking sheet or plate.

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add meatballs in a single layer (work in batches if necessary) and sear, turning occasionally, until browned on all sides, about 6–8 minutes. They do not need to be cooked through at this stage as they will finish in the oven with the sauce.

Preheat oven to 400°F (200°C) if you plan to finish the assembled dish in the oven (see assembly).

In the same skillet used for searing meatballs, add 1 tablespoon extra-virgin olive oil over medium heat. Add diced onion and cook until softened and translucent, 4–5 minutes.

Stir in minced garlic, crushed red pepper flakes and 1/2 teaspoon smoked paprika; cook 30–45 seconds until fragrant.

Add tomato paste and cook 1 minute to caramelize slightly. Pour in the crushed tomatoes, lemon juice and brown sugar (or honey). Stir to combine and bring to a gentle simmer.

Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Simmer gently, uncovered, for 8–10 minutes to thicken slightly and concentrate flavors. Stir in chopped fresh basil at the end of the simmer.

Transfer the tomato sauce to an ovenproof shallow baking dish (a 9-inch round or similar). Distribute the seared lamb meatballs evenly into the sauce, nestling them slightly so they are partially submerged.

Slice the Dreamfarm chèvre log into 6 medallions (about 1/2 inch thick). Place the chèvre medallions on top of the meatballs and sauce, spacing evenly. Optionally brush the chèvre lightly with a tiny beaten egg wash to encourage browning.

Bake in preheated 400°F (200°C) oven for 10–12 minutes, until the cheese is warmed through and beginning to bubble and lightly brown at edges. Alternatively, broil for 1–2 minutes, watching carefully to avoid burning, to achieve a golden top.

While the dish bakes, make crostini: preheat oven to 400°F (if not already). Arrange baguette slices on a sheet pan, brush both sides lightly with 2 tablespoons olive oil and sprinkle with coarse sea salt. Bake 6–8 minutes, flipping once, until crisp and golden. Remove and keep warm.

Remove the baking dish from oven. Drizzle the baked chèvre lightly with 1 teaspoon honey if using, and sprinkle chopped parsley or basil over the sauce and cheese for freshness.

Serve immediately: spoon meatballs and sauce onto plates or serve family-style from the baking dish with crostini on the side for scooping. Each crostini can be topped with a meatball, sauce and a piece of the baked chèvre.