LAMB MEATBALLS & FRICELLI PASTA WITH DRIED-APRICOT GREMOLATA

Instructions

1.	FOR THE LAMB MEATBALLS
2.	To make the meatballs, put the lamb, pork, panko breadcrumbs, capers, raisins, eggs, herbs, garlic and onion powders, salt and pepper to taste (careful with the salt as the capers are usually salty enough) into the bowl of a mixer with a paddle attachment and mix thoroughly (or use your hands).
3.	Divide the mix into 12 even-sized balls.
4.	To make the toasted breadcrumbs process the stale bread finely in a food processor.
5.	Lay out evenly on a tray and bake at 150℃ until golden, about 10 minutes, stirring from time to time.
6.	Allow to cool before storing in an airtight container.
7.	Increase the oven temperature to 180℃.
8.	Cook the fricelli using packet instructions and set aside.
9.	Heat the oil in a frying pan and fry the meatballs to colour the outside.
10.	Then transfer to the oven and cook for about 5 minutes, or until cooked through.
11.	Remove from the oven and keep warm.
12.	Drain excess oil from the frying pan, leaving just a little, then add the sherry vinegar and deglaze the pan by heating gently and stirring and scraping the base of the pan with a wooden spoon.
13.	Toss in the freshly cooked pasta and warm through, then add the butter and toss together adding a little water if needed.
14.	Adjust seasoning with sea salt and freshly ground pepper.
15.	To serve, spoon the pasta onto dinner plates and top with the meatballs.
16.	Spoon over generous amounts of the dried-apricot gremolata, and top with finely grated parmesan and toasted breadcrumbs to finish.
17.	FOR THE DRIED-APRICOT GREMOLATA
18.	Mix all the ingredients, adding just enough extra virgin olive oil to bind, as too much oil will dull the flavours.
19.	Season with fine salt to taste.

	FOR THE LAMB MEATBALLS
	200g minced lamb (I used Kaipara Lamb)
	50g minced pork
	45g panko breadcrumbs
	25g capers, chopped
	25g raisins, chopped
	1 whole egg, plus 1 egg yolk
	7 tablespoons dried oregano
	6 tablespoons chopped parsley
	10g garlic powder
	10g onion powder
	100g stale bread
	½ packet fricelli pasta, or any pasta of choice
	dash of olive oil
	1 tablespoon sherry vinegar
	25g unsalted butter, room temperature
	dried-apricot gremolata, to serve
	parmesan, to serve
	FOR THE DRIED-APRICOT GREMOLATA
	4 cups flat-leafed parsley, finely sliced
	12 dried apricots, diced
	2 garlic cloves, minced
	zest of 2 large lemons
	extra virgin olive oil

Des Harris

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Preparation

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Ingredients

Instructions

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