American Lamb Meatball Skewers by Chef Mitch Prensky

American Lamb Meatball Skewers by Chef Mitch Prensky

Makes 8 servings (2 skewers per serving, 2 meatballs per skewer)

February 10, 2015
American Lamb Meatballs:
1 Onion, chopped
4 Garlic cloves, chopped
1 Chipotle chile, chopped
¼ cup Heavy cream
3 Egg yolks
2 Tablespoons Baharat spice (fennel, cumin, smoked paprika, ginger, coriander, cardamom)
2 pounds Ground American Lamb Salt and pepper, to taste
1 cup Bread crumbs
¼ cup Chopped parsley and mint leaves  

1.        Mix all meatball ingredients and form into 1.5 ounce meatballs
2.        In skillet, fry meatballs    

Spiced Tomato Sauce:

1 (32 oz) can Whole tomatoes
3 Tablespoons Extra-virgin olive oil Red-pepper flakes, to taste
2 Onions, chopped 6 Garlic cloves
3 Tablespoons ginger
1 sprig Thyme
¼ cup Baharat Spice
2 Bay leaves
¼ cup Sherry vinegar
2 Tablespoons Honey
¼ cup Orange juice Salt and pepper  
  
1. Place tomatoes in food processor and blend.
2. Heat a saucepan over medium-high heat for a minute; add olive oil and red pepper and combine.
3. Cook for an additional minute; add onion, garlic, ginger, thyme, baharat spice and bay leaves and sauté until the onions are translucent, approximately 5 to 7 minutes.
4. Add tomatoes, vinegar, honey, orange juice and peel, along with salt and pepper.
5. Cook for 30 to 40 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
6. Put meatballs into sauce and slow cook for 1 hour. Put two meatballs on each skewer. If desired, garnish with crumbled feta, mint, cilantro, parsley and Greek yogurt.