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Lamb Meatball Tartines With Onion Jam
This portable appetizer makes easy-to-handle finger food at a viewing party or other celebratory event. Serve the tartines as a hearty, more sophisticated alternative to chips and dip or pizza.
This portable appetizer makes easy-to-handle finger food at a viewing party or other celebratory event. Serve the tartines as a hearty, more sophisticated alternative to chips and dip or pizza.Photograph courtesy of American Lamb Board
Servings
10
10
Cuisine Type
- mediterranean
Menu Part
- appetizer
Main Ingredient
- Lamb
Chef Alicia Jenish-McCarron
Munchery
San Francisco
This portable appetizer makes easy-to-handle finger food at a viewing party or other celebratory event. Serve the tartines as a hearty, more sophisticated alternative to chips and dip or pizza. Chef Alicia Jenish-McCarron saves labor by making the onion jam ahead.
Ingredients
Onion jam
1 tbsp. olive oil
3 cups finely chopped red onion
1 tbsp. sugar
1 cinnamon stick (1-in. long)
½ bay leaf
¼ tsp. kosher salt
1/8 tsp. freshly ground black pepper
1½ tbsp. red wine vinegar
Meatballs
1¼ lb. ground lamb
½ cup finely chopped onion
½ cup bread crumbs
2 tsp. kosher salt
1½ tsp. finely chopped lemon zest
¾ tsp. finely minced garlic
¼ tsp. dark chili powder
1/8 tsp. ground cinnamon
1/8 tsp. ground coriander
Dash ground allspice
2 tbsp. finely chopped flat leaf parsley
2 tbsp. currants, plumped in warm water and drained
2 tbsp. toasted pine nuts
1 tbsp. finely chopped mint
Canola oil
Tartines
20 slices rustic country bread or levain
4 oz. goat cheese
½ cup arugula
1½ tsp. lightly toasted pine nuts
1½ tsp. olive oil
Steps
For onion jam: In large saute pan over medium heat, warm oil. Add onions; cook until they begin to sweat. Add sugar, cinnamon stick, bay leaf, salt and pepper; cover and cook about 30 minutes or until onion is soft but liquid remains in pan.
Remove lid and add vinegar; continue to cook until just barely moist. Remove cinnamon stick and bay leaf; discard. Set jam aside to cool.
For meatballs: In bowl, combine lamb, onion and bread crumbs. Add salt, lemon zest, garlic, chili powder, cinnamon, coriander and allspice; combine well. Add parsley, currants, pine nuts and mint; mix well. Cover bowl with plastic wrap; refrigerate 30 minutes.
Line baking sheet with plastic wrap. Scoop out 1-ounce portions of lamb mixture, about the size of a golf ball. Roll mixture into balls; place on lined baking sheet. Use cold water to dampen your hands if mixture begins to stick.
In skillet, heat about 1/2-inch oil. Line baking sheet with paper towels. When oil is hot, fry meatballs in batches without overcrowding the pan; cook 2 to 3 minutes per side or until golden brown all over. Place on paper towel-lined baking sheet; keep warm.
For tartines: Spread a scant tablespoon of onion jam on each piece of bread; place a small spoonful of goat cheese in center. Put bread slices on a baking sheet and toast in oven until cheese is soft and melty and bread is lightly toasted, about 3 minutes. Remove from oven.
To serve, toss arugula with nuts and oil. Arrange toasted bread pieces on platter or individual plates. Top each tartine with a warm meatball; garnish with arugula salad. Serve immediately.
Photo courtesy of American Lamb Board
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