This quick recipe offers a delicious, easy approach to ground lamb that combines the tangy flavor of pecorino with garlic, onions, cumin, and fresh rosemary. Sauté the meatballs until they form a beautiful brown crust encasing the flavorful combination of cheese, herbs & garlic. Enjoy with your favorite tomato sauce!
Sautéd Ground Lamb with Pecorino, Garlic & Rosemary
1 lb. ground lamb
1 large egg, beaten
1 cup onion, diced
1 tablespoon garlic, diced
1 tablespoon fresh rosemary, finely chopped
2 teaspoons cumin seed, ground
2 teaspoons coriander seed, ground
1/3 cup pecorino, grated
½ cup panko or breadcrumbs
2 teaspoon salt
½ teaspoon freshly ground pepper
Neutral cooking oil
Over medium heat, sauté the onions and garlic until lightly browned. Set aside and allow the onions and garlic to cool. Next, combine the ground lamb, egg, cooled onion and garlic, rosemary, cumin, coriander, salt, and black pepper in a bowl. Mix gently before adding pecorino and panko (or breadcrumbs). Mix again but be careful not to overmix. Place in your refrigerator and chill for at least 30 minutes.
Line a rimmed baking sheet with parchment paper. Lightly wet your hands and form the ground lamb into 1½ ounce balls – about the size of a walnut. Next, add a generous amount of cooking oil to a sauté pan and heat to medium-high heat. Gently place the meatballs into the heated oil, carefully maintaining their shape. As the meatballs brown and form a crust, gently turn the ball and brown all sides. Lower the heat and cook for about five more minutes, periodically shaking the pan to rotate the meatballs. Remove from heat and serve immediately with your favorite tomato sauce and enjoy!
This recipe comes from visionary chef Steve Poses created the iconic Frog and Commissary restaurants in Philadelphia in the 1970s, setting the stage for today's vibrant culinary scene. Steve's cookbooks include "At Home," a home cook’s guide to hosting great parties with recipes that merge eclectic, casual fare and bold, global flavors.