Lamb and Feta Meatballs with Fig & Apricot Chutney
By: Feed by Round Pond
These lamb meatballs make terrific appetizers or hors d’oeuvres served over baby arugula or with toothpicks.
This pairs with our Rutherford Nebbiolo.
Ingredients for the Lamb Balls
2 pounds ground Lamb
1/3 cup breadcrumbs
1 egg, beaten
2 shallots, chopped very fine
½ Tbsp Sage, chopped
1 Tbsp Thyme, Chopped
1 Tbsp Rosemary, chopped
3 oz. Redwood hill farms Feta Cheese
Fresh Ground Pepper
Round Pond Blood Orange Olive Oil
Ingredients for the Chutney
1 Tbsp Round Pond Blood Orange Olive Oil
1 ½ cups hot water
½ cup dried figs, chopped
½ cup dried apricots, chopped
½ Tbsp honey
2-3 tsp Round Pond Cabernet-Merlot Red Wine Vinegar
2 ½ cups vegetable stock
Fresh ground pepper
For the Lamb and Feta Meatballs
Preheat oven to 350 degrees. Sauté shallots in Round Pond Blood Orange Olive Oil till soft and translucent. Season with salt and pepper. Add shallots, breadcrumbs, egg, herbs, salt and pepper to ground lamb. Mix well to incorporate all ingredients. Cube feta cheese into small pieces about ¼’ squares. Divide lamb mixture into 1 ½ oz portions, then push the cheese into the center of the meat; gently press the lamb mixture around the cheese.
Bake in preheated oven till cooked through and evenly browned. Remove from oven, let cool slightly. Drizzle Round Pond Blood Orange Olive Oil over lamb and serve with Fig & Apricot Chutney.
For the Chutney
Soak figs and apricots in the boiling water for 10-15 min. Strain fruits, reserving the liquid. Heat the Round Pond Blood Orange Olive Oil in a skillet over low heat, then add shallots, cook until shallots are soft and translucent but not browned, then season with salt and pepper. Drizzle honey over shallots and let honey bubble 1-2 minutes. Deglaze pan with Round Pond Cabernet-Merlot Red Wine Vinegar and reserved fruit juice, reduce till au sec. Add vegetable stock, reduce 6-10 minutes. Add reconstituted fruit; simmer and cook 15-20 minutes. Taste- season with more salt, pepper, vinegar or honey as needed. Let chutney cool, the put into food processor pulse 4-6 times to desired consistency. Serve with Lamb and Feta Meatballs.