Glazed Lamb Meatballs With Golden Raisins and Pine Nuts
Published April 30, 2024
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1large egg
- ½cup ricotta
- ½cup panko bread crumbs
- ¼cup pine nuts
- ¼cup golden raisins, coarsely chopped
- 3garlic cloves, minced
- 1teaspoon dried oregano
- Salt and pepper
- 1pound ground lamb
- 2tablespoons extra-virgin olive oil
- 1½cups low-sodium chicken broth
- 3tablespoons unsalted butter
- 1tablespoon drained capers, coarsely chopped
- ¼cup chopped fresh basil
- Cooked orzo or long-grain rice (optional), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
763 calories; 54 grams fat; 21 grams saturated fat; 0 grams trans fat; 22 grams monounsaturated fat; 7 grams polyunsaturated fat; 40 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 31 grams protein; 852 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. In a medium bowl, combine egg, ricotta, bread crumbs and 2 tablespoons of water; mix until well combined. Let stand until the bread crumbs soften, about 5 minutes.
- Step 2
Meanwhile, in a large (12-inch) ovenproof skillet over medium heat, toast pine nuts, stirring frequently, until lightly golden, 2 to 3 minutes. Add to the egg mixture.
- Step 3
Add raisins, garlic, oregano, 1 to 1 ½ teaspoons salt and ½ teaspoon pepper to the egg mixture and mix until well combined. Add lamb and gently mix (hands work best here) until well blended. Form the mixture into 12 equal meatballs that are each just under 2 inches wide.
- Step 4
In the skillet, heat oil over medium. Add meatballs and cook, turning frequently, until lightly browned all over, about 5 minutes. Add broth and bring to a boil over medium-high heat, then transfer skillet to oven. Roast until meatballs are cooked through and tender, about 15 minutes.
- Step 5
Transfer meatballs to a large plate. Bring broth to a simmer over medium-high heat and cook, whisking to lift up any browned bits, until sauce reduces slightly, 5 minutes. Add butter and capers and whisk until smooth; season with salt and pepper. Add meatballs and simmer, basting meatballs with the sauce, until the sauce is slightly thickened, about 2 minutes. Stir in basil.
- Step 6
Divide meatballs and sauce among 4 shallow bowls. Serve over orzo or rice, if desired.
Private Notes
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Cooking Notes
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Tania Hanson-De Young
We had cottage cheese and raw slivered almonds so substituted those for the ricotta and pignoli. The dish was amazing! This is company worthy.
Kat
Very tasty! We substituted dates for the golden raisins- would do that again. Paired it with a Greek salad and made for a delicious dinner.
Mary Beth Lyles
Good flavors...will use more raisins next time. Definitely qualifies as a rich meal but in the best way..loved the braising technique for the meatballs. My seven year-old ate it...yummy.
jpc
This was outstanding! Used Greek yogurt instead of ricotta and included the water. Did not oil the skillet and used half the butter. Served on orzo with salad. Absolutely delicious!
janisani
love this! used pepitas instead of pinenuts. the pepitas and golden raisins really made these unusual and delicious.
Jude
This is for those who like sweet and rich; was too much so for me. I think the raisins added to the sweetness and 3 tbl. of butter on top of the fatty lamb added to the richness. Lots of lovely flavor with the garlic, basil and briny capers, and the toasted pine nuts were perfect for flavor and texture contrast (for those who say bland you may be getting lamb that has had the lambiness processed right out of it). I use a bit of fresh mint as well. Had in pita pockets with tzatziki and lettuce.
Tiffany
Add a little more raisins (2 big box of the snacks ones)
Valerie
Moist and delicious. So many great flavors in each bite. I served this over a rice/quinoa blend. Will definitely make again.
Alan Bowman
By 'golden raisins' do you mean sultanas?
Katie H
This was so delicious, even my kids enjoyed it. We ate with couscous, pita, and tzatziki. I didn’t have pine nuts so I used pistachios, which were a delicious substitution.
Diane
Nice flavor but the sauce was fatty, with all the olive oil, butter and lamb drippings. If I were to make it again, I’d use less oil and butter, and add some cinnamon to perk up the meatballs.
Montani semper liberi
Well, I guess I’ll be in the minority here and say that I didn’t think much of this recipe and wouldn’t make it again. It’s in the category of edible but certainly not worth the work. The seasoning as written is too delicate to stand up to lamb (I the increased the seasoning but that didn’t help much) and chicken broth with some butter was boring. Yes, I deglazed, reduced and added fresh herbs and nothing helped
pete
Kay Chun is very reliable. Served it over orzo and it went right into our five star list. Two tablespoons of water in the mix was just fine; the meatballs were nice and firm throughout the process. I did form them an hour ahead and put them in the fridge, which always promotes firmness. And as far as bland, far from it, though it is delicate.If you are concerned about that, just add little bit more garlic, little bit more oregano, little bit more salt and pepper, and a little bit more capers.
Kay
Not worth cost of pine nuts, very bland.
Etaoin Shrdlu
It is crazy that the only commercially available pine nuts are from China. Vast areas of the American Southwest are covered in forests of juniper and piñon pine. The piñones, pine nuts, are inexpensive and superior to the import, but are only available at roadside stands in places like northern New Mexico.
Warren in KS
Prepared as written and loved it. Next time I might add another cup of broth to get more sauce, but that's it.
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