Prep Time30 minsCook Time45 minsTotal Time1 hr 15 mins
Meatballs
1.25 Ground American Lamb
0.50 cup Onion, finely chopped
0.50 cup Bread crumbs
2 tsp Kosher salt
1.50 tsp Lemon zest, finely chopped
0.75 tsp Garlic, finely minced
0.25 tsp Dark chili powder
0.13 tsp ground cinnamon
0.13 tsp Ground coriander
0.13 tsp Ground allspice
2 tbsp Flat leaf parsley, finely chopped
2 tbsp Currants, plumped in warm water & drained
2 tbsp Pine nuts, toasted
1 tbsp Fresh mint, finely chopped
Canola oil, as needed
Onion Jam
1 tbsp Olive oil
3 Red onion, finely chopped ( 2 large)
1 tbsp Granulated sugar
1 Cinnamon stick, 1in long
0.50 Bay leaf
0.25 tsp Kosher salt
0.13 tsp Freshly ground black pepper
1.50 tbsp Red wine vinegar
Tartines
20 Levain or rustic country loaf
4 Goat cheese
0.50 cup Arugula
1.50 tsp Pine nuts, lightly toasted
1.50 tsp Olive oil
Meatballs
1In a bowl, add lamb, onion and bread crumbs. Sprinkle salt, lemon zest, garlic, chili powder, cinnamon, coriander, and allspice; combine. Add parsley, currants, pine nuts and mint; combine. Cover bowl with plastic wrap; refrigerate 30 minutes.
2Line a baking sheet with plastic wrap. Scoop out 1-ounce portions of the lamb mixture, about the size of a golf ball. Roll the mixture to form a ball; place on lined baking sheet. Use cold water to dampen your hands if mixture begins to stick.
3In a frying pan, heat about 1/2-inch of oil. Line a 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.
Onion Jam
4In a large sauté 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 for approximately 30 minutes or until onion is soft but liquid remains in the 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.
Tartines
5Spread a scant tablespoon of onion jam on each piece of bread; place a small spoonful of goat cheese in the 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.
6Toss arugula with nuts and oil. Arrange toasted bread pieces on a platter or individual plates. Top each tartine with a warm meatball; garnish with arugula salad. Serve immediately.
Ingredients
Meatballs
1.25 Ground American Lamb
0.50 cup Onion, finely chopped
0.50 cup Bread crumbs
2 tsp Kosher salt
1.50 tsp Lemon zest, finely chopped
0.75 tsp Garlic, finely minced
0.25 tsp Dark chili powder
0.13 tsp ground cinnamon
0.13 tsp Ground coriander
0.13 tsp Ground allspice
2 tbsp Flat leaf parsley, finely chopped
2 tbsp Currants, plumped in warm water & drained
2 tbsp Pine nuts, toasted
1 tbsp Fresh mint, finely chopped
Canola oil, as needed
Onion Jam
1 tbsp Olive oil
3 Red onion, finely chopped ( 2 large)
1 tbsp Granulated sugar
1 Cinnamon stick, 1in long
0.50 Bay leaf
0.25 tsp Kosher salt
0.13 tsp Freshly ground black pepper
1.50 tbsp Red wine vinegar
Tartines
20 Levain or rustic country loaf
4 Goat cheese
0.50 cup Arugula
1.50 tsp Pine nuts, lightly toasted
1.50 tsp Olive oil
Directions
Meatballs
1In a bowl, add lamb, onion and bread crumbs. Sprinkle salt, lemon zest, garlic, chili powder, cinnamon, coriander, and allspice; combine. Add parsley, currants, pine nuts and mint; combine. Cover bowl with plastic wrap; refrigerate 30 minutes.
2Line a baking sheet with plastic wrap. Scoop out 1-ounce portions of the lamb mixture, about the size of a golf ball. Roll the mixture to form a ball; place on lined baking sheet. Use cold water to dampen your hands if mixture begins to stick.
3In a frying pan, heat about 1/2-inch of oil. Line a 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.
Onion Jam
4In a large sauté 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 for approximately 30 minutes or until onion is soft but liquid remains in the 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.
Tartines
5Spread a scant tablespoon of onion jam on each piece of bread; place a small spoonful of goat cheese in the 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.
6Toss arugula with nuts and oil. Arrange toasted bread pieces on a platter or individual plates. Top each tartine with a warm meatball; garnish with arugula salad. Serve immediately.
American Lamb Meatballs Tartines with Onion Jam
