Minted Lamb and Beef Meatballs with a Citrus Currant Sauce Recipe

"I created this from a mix of 2-3 recipes. My friends liked it so much, I figured I would share. It is a lighter recipe; as the sauce is more of a glaze, rather than a heavy sauce. Also, the citrus adds a nice lightness to the dish. And, if you want to use all lamb, by all means. Some of my friends find lamb a bit too gamey; so, I use a little beef to 'tame' the flavor of the lamb. Also, it saves on the cost a bit - lamb can be costly. And don't forget the fresh mint and Feta for the garnish ... it's really what makes this dish. Served over couscous which is my favorite; but, orzo or rice are also very good. Prep time DOES include time to the mix to rest and firm up."

Step by Step Method

Step 1

Tangerine ... First, zest your orange. Reserve 1 teaspoon for the sauce, extra for a garnish. Then, juice the orange. You will need about 1/4 cup. Then, segment the other orange which will be served with the meatballs.

Step 2

Meatballs ... I like to make the base itself ahead of time to let the flavors develop. Then make the meatballs and refrigerate to let them firm up. Then, they can either be baked or pan sauteed. I prefer to bake them, but either method works. It is just a personal choice.

Step 3

Add the bread and milk to a bowl and let it soak, 10-15 seconds; then, break it apart. Next, add the egg, all the seasoning, fresh herbs, garlic, scallions, and mix to combine. Once the base is mixed well; add the lamb and beef and mix. Try not to over mix the meat; it can cause the meatballs to be tough. Cover the mixture with plastic wrap and refrigerate 1 hr to let the flavors develop.

Step 4

After the meat mixture has set, make the meatballs. The size is up to you; I prefer, golf ball size. After you make the meatballs, I like to refrigerate or freeze them; not until they are solid, but firm. They just tend to cook better in my opinion. Obviously, this can be done the day before; and, this step isn't necessary; but, it is just something I always do.

Step 5

Bake or Pan Saute ... Now, you can use either method; I prefer to bake them. For a pan saute, add olive oil to large pan on medium high heat; add the meatballs, and cook until golden brown on each side - about 10-15 minutes. To bake them - line a sheet pan with parchment or foil, and add the meatballs. Bake in a 425 degree oven, middle shelf, for 15-20 minutes until golden brown. Depending on the size of your meatballs, they may cook a bit quicker. Also, as the meatballs bake, I do like to flip after 10 minutes.

Step 6

Sauce ... As the meatballs cook, prepare the sauce. Add the shallot, orange juice, currant jelly, worcestershire, and vinegar to a small pot; bring to a simmer and cook 5 minutes on low heat. Then, season with salt, pepper, and the orange zest and mix to combine.

Step 7

Finish and Serve ... Once the meatballs are done; add them to a serving bowl, along with the sauce, fresh mint, and orange segments; toss to combine. Don't forget to garnish with the Feta cheese.