Lamb Meatballs with Dried Cherry Sauce
Reprinted with permission from Classic City Cooking: Recipes, Chefs, History and Influencers of Athens, Georgia Cuisine (BookLogix, 2016).
Yield: about 24 meatballs
2 cups dried sour cherries
2 pounds lamb, ground
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon olive oil, divided
2 medium onions, coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons flat-leaf parsley leaves
2 tablespoons pine nuts
In a bowl, soak dried cherries in 2 cups hot water until softened, about 30 minutes. In a large bowl, spread lamb in an even layer. In a small bowl, combine spices, salt, and pepper. Sprinkle spice mixture over lamb and knead. Form lamb into 1-inch meatballs; you should have about 24. In a large skillet, heat 2 tablespoons olive oil until simmering. Working in batches, add meatballs and cook over medium-high heat. Cook until lightly browned outside and rare in the center, about 4 minutes. Reserve.
In a large saucepan, heat remaining 3 tablespoons olive oil. Add onions and cook over moderately low heat, stirring occasionally, until softened and golden, about 12 minutes. Add cherries and their soaking liquid and lemon juice and simmer over moderate heat for 10 minutes. Pulse cherry sauce in a blender until puréed but not smooth. Return sauce to pan. Add meatballs and any accumulated juices and simmer over low heat until they are slightly pink inside and sauce has reduced slightly, 5 to 10 minutes. Season with salt and pepper. Garnish with parsley and pine nuts. Wonderful alone or serve with warm bread of choice. We recommend a soft, chewy pita.
2 cups dried sour cherries
2 pounds lamb, ground
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon ground cumin
2 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
1/4 cup plus 1 tablespoon olive oil, divided
2 medium onions, coarsely chopped
3 tablespoons fresh lemon juice
2 tablespoons flat-leaf parsley leaves
2 tablespoons pine nuts
In a bowl, soak dried cherries in 2 cups hot water until softened, about 30 minutes. In a large bowl, spread lamb in an even layer. In a small bowl, combine spices, salt, and pepper. Sprinkle spice mixture over lamb and knead. Form lamb into 1-inch meatballs; you should have about 24. In a large skillet, heat 2 tablespoons olive oil until simmering. Working in batches, add meatballs and cook over medium-high heat. Cook until lightly browned outside and rare in the center, about 4 minutes. Reserve.
In a large saucepan, heat remaining 3 tablespoons olive oil. Add onions and cook over moderately low heat, stirring occasionally, until softened and golden, about 12 minutes. Add cherries and their soaking liquid and lemon juice and simmer over moderate heat for 10 minutes. Pulse cherry sauce in a blender until puréed but not smooth. Return sauce to pan. Add meatballs and any accumulated juices and simmer over low heat until they are slightly pink inside and sauce has reduced slightly, 5 to 10 minutes. Season with salt and pepper. Garnish with parsley and pine nuts. Wonderful alone or serve with warm bread of choice. We recommend a soft, chewy pita.