The Pressed Penny Tavern is putting a twist on a classic dish, with their Lamb Meatballs. Executive Chef Tim Marrant joins us with how to make them, and to discuss how you can celebrate the Chiefs every game day at their restaurant.
Meatballs
Lamb meatball, parsnip puree, savory blueberry sauce and crispy leeks.
Makes 20 servings, perfect for a holiday party.
Recipe:
Lamb Meatballs:
5 lbs. of ground lamb
2 red onions
8 cloves of garlic
zest from 3 lemons
2 c. of parsley
3 tbsp. of cumin
2 tbsp. of oregano
1 tsp. of cayenne
salt and pepper to taste
Preheat oven to 325 degrees.
Load your food processor with half of the lamb and all ingredients. Pulse until it is smooth.
Remove the mixture from the food processor and fold in the remaining lamb. Portion to 1 1/2 oz balls and place on a sheet tray lined with a piece of parchment paper.
Bake at 325 for 12 minutes (meatballs will not be fully cooked).
Parsnip Puree:
2 lbs. of parsnips
2 bay leaf
salt to taste
Peel and rough chop two pounds of parsnips.
Blanche the parsnip in simmering salted water until they are soft. Strain the parsnip and retain the liquid.
Put the cooked parsnips in the blender and blend smooth (add in reserved cooking liquid if needed).
Savory blueberry sauce:
1 white onion
the green part of one leek
2 green bell pepper
2 tbsp. black peppercorn
1 tbsp. of rosemary
8 bay leaf
3 c. of blueberries
8 c. of vegetable stock
salt and pepper
Rough chop all of the vegetables. Using a cheesecloth to make a sachet with the bay leaf and peppercorns, sauté the vegetables with the sachet in a large pot. Cook until the vegetables are soft, about 4 minutes, stirring frequently.
Add the stock and the 2 3/4 cups of blueberries. Bring to a boil and reduce to a simmer. Cook for at least 30 minutes.
Remove the sachet and blend the sauce smooth. Pass the sauce through a fine mesh strainer.
Crispy Leeks:
The white part of the leek you used in the blueberry sauce
High-quality oil
salt and pepper to taste
Preheat oven to 400 degrees.
Cut the root end off of the leek. Cut the leek in half lengthwise. Carefully cut the leeks into strips.
Place the leeks in a bowl of water, to rinse off any potential dirt. Pat the leeks dry with a paper towel and place on a sheet tray lined with a piece of parchment paper.
Drizzle the leeks with high-quality oil and bake until crispy, approximately 40 minutes.
To plate:
Bring a sauté pan to medium high heat. Drizzle some high-quality oil and add the meatballs. brown on all sides.
Add the sauce and the rest of the blueberries (1/4 c.). Once the sauce is thick and the meatballs reach an internal temperature of 145 degrees the dish is done.
Artistically place a serving of the parsnip puree on your plate. Place the meatballs and sauce on top of the puree. Garnish with crispy leeks.