Lamb Meatballs Braised with Fennel, Leek and Apple

Lamb pairs nicely with leeks, but if none is available in your area, turkey burger makes a good substitute.

Ingredients

Instructions

1 Tbsp. olive oil, divided

2 med. fennel bulbs, diced to ¾”   (about 2 cups)

1 large red apple (e.g., Fuji or Gala), diced to ½” (about 1 ½ to 2 cups)

2 tsp. yellow mustard seeds

2 tsp. cumin seeds

1 tsp. ground cinnamon

4 cups leek greens, cut in roughly 1” pieces

1 cup broth (vegetable or chicken)

Saute Fennel, Apples, Spices and Leeks  Heat half of oil in a large, heavy-bottomed saute pan over medium-high heat until fairly hot.  Add fennel and cook about 3 minutes, stirring occasionally.  Add apple and continue cooking and stirring occasionally, for 3 more minutes, until both fennel and apple are lightly browned.  Remove to a medium-sized bowl.  

Reduce heat to medium and allow pan to cool slightly before adding remaining oil to pan.  When oil is warm, add mustard and cumin seeds and cinnamon.  Cook and stir about 1 minute, to toast lightly.  Stir in leeks and SWEAT, stirring occasionally, for about 5 minutes.  Stir in reserved fennel and apple then remove pan from heat until meatballs are browned.       

1 egg

2 Tbsp. whole grain breadcrumbs

2 Tbsp. chopped fresh mint leaves

1 Tbsp. dried leaf oregano

½ tsp. ground cinnamon

¼ tsp. sea salt

¼ tsp. freshly ground pepper

1  lb. lamb burger (or turkey burger ground with both light and dark meat)

Make and Brown Meatballs  While vegetables are cooking, beat egg lightly in a medium-sized mixing bowl, then stir in breadcrumbs, mint, oregano, and salt and pepper.  Add lamb and, using your hands, “knead” everything together.  Form mixture into about 16 to 18 meatballs, 1 to 1¼” in diameter.  Place on a plate as they are formed.  

Heat a second, heavy-bottomed saute pan over medium high heat.  Place meatballs carefully into warmed pan.  Cook a couple minutes per side, turning repeatedly with a large spoon, until meatballs are browned on most sides, about 5-6 minutes total.

2 cups broth  (chicken or vegetable)

Remove browned meatballs to leek pan, “nestling” them into vegetable mixture.  Pour off excess fat from meatballs, then DEGLAZE meatball pan with broth, scraping up browned bits from bottom of pan.  Pour broth into vegetable mixture with meatballs.

Return heat under vegetable pan to medium and simmer just long enough to cook meatballs through to desired doneness, about 5-10 minutes.  Carefully turn meatballs once or twice to ensure thorough cooking.  

2 lemons, both zest and juice, to taste

¼ c chopped fresh mint, to taste

Finish and Serve Just before serving, sprinkle lemon zest (2 to 4 tsp.), juice (2 to 4 Tbsp.) and mint (2 to 4 Tbsp.) over dish   Taste and add more salt and pepper, if desired. Serve meatballs, passing more lemon wedges and mint at the table, if desired.