Lamb Meatballs/Bocce Bar - WSVN-TV - 7NEWS Miami Ft. Lauderdale News, Weather, Deco

Lamb Meatballs/Bocce Bar

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Lamb Meatballs/Bocce Bar Lamb Meatballs/Bocce Bar

The Chef: Timon Balloo

The Restaurant: Bocce Bar in Midtown Miami

The Dish: Lamb & Goat Cheese Meatballs

Ingredients:

10 oz. ground lamb meat

2 tbs. ricotta cheese

2 tbs. grated parmesan cheese

1 tbs. chopped garlic

1 tbs. chopped shallots

2 tbs. bread soaked in milk (or other Italian bread)

1 tsp. fresh parsley

1 tsp. mixed herbs (fresh rosemary, thyme & oregano)

1 tsp. red chili flakes

salt and pepper to taste

flour for rolling meatballs

2 tbs. whipped goat cheese

Ciabatta bread

For Sauce:

1 cup of chicken stock

2 cups of tomato sauce.

Method of Preparation:

- Put ground lamb shoulder in a bowl and add ricotta cheese, and mixed herbs (rosemary, thyme and oregano). Then add parmesan, garlic, parsley, chili flakes, salt and pepper, and Ciabatta bread soaked in milk. Mix well.

- Put scoops of the meatball mix into the flour and roll your meatballs. Tip: An ice cream scooper helps make a good sized meatball.

- Put olive oil in a hot pan and sear the meatballs on all sides- about four minutes. When they're golden brown, drain the oil and set aside.

- Add tomato sauce and chicken stock in a small pot. Heat and mix well, then then pour into the pan with the meatballs. Finish in the oven at 325 degrees for about 15 minutes.

- Slice and toast some Ciabatta bread, and it's ready to plate.

To Plate:

Serve the bread on the side- and put 4 meatballs with sauce in a small serving bowl. Garnish with Whipped Goat Cheese and mixed herbs.

Serving suggestion: Beer

Serves: 1

Bocce Bar

3252 Northeast 1st Avenue

Miami, FL 33137

786.245.6211

http://www.bocce-bar.com/

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