Baharat-Spiced Lamb Meatballs
June 2026 Dublin Cooking Competition: Tia Chandler
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Ingredients:
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Whipped Feta
Blend Feta & creamed cheese in a food processor until completely smooth. All Truffle & Garlic blend and Herbes de Provence oil, pulse to combine. Taste & adjust seasoning. Refrigerate in a sealed container for up to 3 days ahead.
Blend Feta & creamed cheese in a food processor until completely smooth. All Truffle & Garlic blend and Herbes de Provence oil, pulse to combine. Taste & adjust seasoning. Refrigerate in a sealed container for up to 3 days ahead.
Meatballs
Combine ground lamb & ground beef, Baharat blend, eggs, oat flour, garlic, mint & salt in a large bowl. Mix until just combined - do not overwork. Cover & refrigerate 30 minutes to meld flavors.
Roll the mixture into 1 inch balls (about 1 Tbls each) and place on parchment-lined sheet pans. You should yield approximateely 90 meatballs. Refrigerate uncovered for 15 minutes to firm up before cooking.
Heat Milanese Gremolata oil in a large skillet over medium-high heat. Sear meatballs in batches - do not crowd the pan. Brown on all sides, approximately 6-7 minutes per batch. Transfer to foil-lined sheet pans.
Bake seared meatballs at 375F for 8-10 minutes until cooked through. Cool completely if packing for transport.
Combine ground lamb & ground beef, Baharat blend, eggs, oat flour, garlic, mint & salt in a large bowl. Mix until just combined - do not overwork. Cover & refrigerate 30 minutes to meld flavors.
Roll the mixture into 1 inch balls (about 1 Tbls each) and place on parchment-lined sheet pans. You should yield approximateely 90 meatballs. Refrigerate uncovered for 15 minutes to firm up before cooking.
Heat Milanese Gremolata oil in a large skillet over medium-high heat. Sear meatballs in batches - do not crowd the pan. Brown on all sides, approximately 6-7 minutes per batch. Transfer to foil-lined sheet pans.
Bake seared meatballs at 375F for 8-10 minutes until cooked through. Cool completely if packing for transport.
Dark Chocolate Balsamic Glaze
Combine Dark Chocolate Balsamic and honey in a small saucepan. Simmer over medium-low heat, stirring occassionally, until reduced by half & coats a spoon, about 12-15 minutes. Cool completely (it thickens further as it cools). Store in a squeeze bottle.
Combine Dark Chocolate Balsamic and honey in a small saucepan. Simmer over medium-low heat, stirring occassionally, until reduced by half & coats a spoon, about 12-15 minutes. Cool completely (it thickens further as it cools). Store in a squeeze bottle.
Pomegranate Arils
Place fresh pomegranate arils in a small bowl and cover with Watermelon Rosé Balsamic. Let soak for at least 30 minutes (or up to overnight in the refrigerator). The arils will absorb the blushed vinegar, turning jewel-bright & adding a sweet, tangy pop to every bite.
Place fresh pomegranate arils in a small bowl and cover with Watermelon Rosé Balsamic. Let soak for at least 30 minutes (or up to overnight in the refrigerator). The arils will absorb the blushed vinegar, turning jewel-bright & adding a sweet, tangy pop to every bite.
To Transport
Transport meatballs in covered foil pans. Reheat at venue 325F for 15-20 minutes or in chafing dish. Keep glaze in a squeeze bottle at room temperature. Keep whipped cheese mixture & pomegranate arils chilled until plating.
Transport meatballs in covered foil pans. Reheat at venue 325F for 15-20 minutes or in chafing dish. Keep glaze in a squeeze bottle at room temperature. Keep whipped cheese mixture & pomegranate arils chilled until plating.
Serving
Spread or dollop the whipped cheeses on a platter, or on individual serving spoons. Place one warm meatball on each. Driizzle with dark chocolate balsamic glaze. Finish with a spoonful of pomegranate arils. Serve with toothpicks.
Enjoy!
Spread or dollop the whipped cheeses on a platter, or on individual serving spoons. Place one warm meatball on each. Driizzle with dark chocolate balsamic glaze. Finish with a spoonful of pomegranate arils. Serve with toothpicks.
Enjoy!