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Bonita & Estero Magazine - - CHEERS -

LAMB MEAT­BALLS

Serves 4

1 pound ground lamb 2 white onions, brunoise (finely diced) 2 ta­ble­spoons gar­lic, minced 1 tea­spoon crushed red pep­per Ex­tra vir­gin olive oil 200 grams chèvre goat cheese 20 grams salt 1 cup wheat flour

Heat ex­tra vir­gin olive oil in a pan and sauté onions, gar­lic and red pep­per un­til translu­cent. Mix onions, gar­lic, pep­per, cheese, salt and flour to­gether to form a paste. Add a third of the meat and mix well. Mix with rest of meat un­til in­cor­po­rated. Form into ap­prox­i­mately 5-ounce balls. Pre­heat oven to 350 de­grees. Bake 35 min­utes. Serve with spaghetti and roasted tomato sauce. 5971 Sil­ver King Blvd., Suite 116, Cape Coral; 239-673-9939, gath­er­cape.com

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