Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lamb meatballs
Fennel cream sauce
Method
Lamb meatballs
- 1
Prepare breadcrumb soak and aromatics
Place 1/2 cup breadcrumbs in a small bowl and pour 2 tablespoons whole milk over them. Let sit 5 minutes until softened. Meanwhile finely mince 1/2 cup fennel bulb, finely mince or grate 2 garlic cloves, and finely mince 1 shallot. Chop 2 tablespoons parsley.
- 2
Mix meatball mixture
In a large bowl combine 1 lb ground lamb, softened breadcrumbs, 1 large egg, minced fennel, garlic, shallot, chopped parsley, 1/2 teaspoon ground cumin, 1 teaspoon salt and 1/2 teaspoon black pepper. Use your hands or a spoon to gently mix until evenly combined; avoid overworking which makes meatballs dense.
- 3
Form meatballs
Portion the mixture into even pieces (about 1.5 tablespoons each) and roll into round meatballs. You should get approximately 18–20 small meatballs (serving depends on appetite). Place formed meatballs on a tray.
- 4
Brown meatballs
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When hot, add meatballs in a single layer without crowding (work in batches if needed). Cook, turning occasionally, until browned on all sides and just cooked through, about 6–8 minutes depending on size. Transfer browned meatballs to a plate and keep warm. Reserve any fond in skillet for sauce.
Fennel cream sauce
- 5
Sweat fennel and shallot
In the same skillet, reduce heat to medium and add 2 tablespoons butter. Add 1 cup thinly sliced fennel bulb and 1 finely chopped shallot. Cook, stirring, until softened and fragrant, about 5–6 minutes. Add 1 minced garlic clove in the last minute and cook 30 seconds.
- 6
Deglaze
Pour in 1/4 cup dry white wine (or chicken stock) to deglaze the pan, scraping up browned bits. Let liquid reduce by about half, about 2–3 minutes.
- 7
Build the sauce
Stir in 1/2 cup chicken or vegetable stock, bring to a gentle simmer, then add 3/4 cup heavy cream and 1 teaspoon Dijon mustard. Cook, stirring occasionally, until the sauce thickens slightly to coat the back of a spoon, about 4–6 minutes. Taste and add 1 teaspoon lemon juice, 1/2 teaspoon salt and 1/4 teaspoon black pepper, adjusting to taste.
- 8
Finish and combine
Return the browned meatballs to the skillet, nestling them into the sauce. Spoon sauce over meatballs and simmer gently for 3–4 minutes to finish cooking and meld flavors. If sauce is too thin, simmer a minute longer; if too thick, add a splash of stock.
- 9
