LAMB MEATBALLS & FRICELLI PASTA WITH DRIED-APRICOT GREMOLATA
SERVES 4 / PREPARATION 1 HOUR / COOKING 20 MINUTES
LAMB MEATBALLS
200g minced lamb (I used Kaipara Lamb) 50g minced pork
45g panko breadcrumbs
25g capers, chopped
25g raisins, chopped
1 whole egg, plus 1 egg yolk
7 tablespoons dried oregano
6 tablespoons chopped parsley
10g garlic powder
10g onion powder
100g stale bread
½ packet fricelli pasta, or any pasta of choice dash of olive oil
1 tablespoon sherry vinegar
25g unsalted butter, room temperature dried-apricot gremolata, to serve parmesan, to serve
To make the meatballs, put the lamb, pork, panko breadcrumbs, capers, raisins, eggs, herbs, garlic and onion powders, salt and pepper to taste (careful with the salt as the capers are usually salty enough) into the bowl of a mixer with a paddle attachment and mix thoroughly (or use your hands). Divide the mix into 12 even-sized balls.
To make the toasted breadcrumbs process the stale bread finely in a food processor. Lay out evenly on a tray and bake at 150℃ until golden, about 10 minutes, stirring from time to time. Allow to cool before storing in an airtight container. Increase the oven temperature to 180℃.
Cook the fricelli using packet instructions and set aside. Heat the oil in a frying pan and fry the meatballs to colour the outside. Then transfer to the oven and cook for about 5 minutes, or until cooked through. Remove from the oven and keep warm. Drain excess oil from the frying pan, leaving just a little, then add the sherry vinegar and deglaze the pan by heating gently and stirring and scraping the base of the pan with a wooden spoon. Toss in the freshly cooked pasta and warm through, then add the butter and toss together adding a little water if needed. Adjust seasoning with sea salt and freshly ground pepper. To serve, spoon the pasta onto dinner plates and top with the meatballs. Spoon over generous amounts of the dried-apricot gremolata, and top with finely grated parmesan and toasted breadcrumbs to finish.
FOR THE DRIED-APRICOT GREMOLATA 4 cups flat-leafed parsley, finely sliced 12 dried apricots, diced
2 garlic cloves, minced zest of 2 large lemons extra virgin olive oil
Mix all the ingredients, adding just enough extra virgin olive oil to bind, as too much oil will dull the flavours. Season with fine salt to taste.