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  • Prep time
    20 min
  • Total time
    1 hr 20 min
  • Servings
    4 - 6

Greek lamb meatball bake with Goat cheese

Ingredients

  • 1 kg (approximately 2 lb.) ground lamb
  • 2 garlic cloves, minced
  • ½ onion, minced
  • 2.5 ml (1/2 tsp.) cinnamon
  • 5 ml (1 tsp.) smoked paprika
  • 5 ml (1 tsp.) ground cumin
  • 2 eggs, whisked
  • 250 ml (1 cup) breadcrumbs
  • 750 ml (3 cups) chicken broth
  • 30 ml (2 tbsp.) olive oil
  • 750 ml (3 cups) tomato passata
  • 1 can diced tomatoes (396 ml)
  • 1 Woolwich Dairy Original Soft Fresh Goat Cheese Log (113 g)
  • Roasted pine nuts, for garnish
  • Fresh parsley, for garnish 

Directions

  1. In a bowl, combine the ground lamb, garlic, onion, cinnamon, paprika, cumin, eggs, and breadcrumbs. Season.
  2. On a clean work surface, roll meat into 3-inch balls. Meanwhile, bring broth to a boil in a pot set over medium heat.
  3. Blanch the meatballs in the broth for approximately 3 minutes, working in batches of 4 or 5 at a time. Set aside on a rack.
  4. In a large ovenproof pan set over medium heat, sear the meatballs in olive oil for 5 minutes, turning occasionally. Add half of the remaining broth, as well as the passata, and diced tomatoes. Stir, season, and continue cooking in the oven for 30 minutes at 160 °C (325 °F).
  5. Remove the pan from the oven. Garnish with Woolwich Dairy goat cheese and return to the oven for 10 minutes. Garnish with pine nuts and fresh parsley. Serve. 

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