"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, July 31, 2011

Oregon Blue Cheese Meatballs

Serves: 4 people
Chef: Jason Smith
Restaurant: Dundee Bistro

For the meatballs
1 onion roughly chopped
1 clove garlic roughly chopped
3 white bread slices torn into pieces
1 lb lamb, ground
1/4 cup Oregon blue cheese, crumbled
1 egg
For the sauce
1 bunch fresh parsley chopped
2 tablespoons oil
1 yellow onion sliced
1/2 cup mushrooms sliced
4 oz can of chopped tomatoes
2 tablespoons tomato puree
1/2 cup beef stock
salt and pepper to taste
noodles to serve

Preheat the oven to 400 degrees F. Chop the onion, garlic and breadcrumbs in a food processor until evenly crumbed.
Transfer the breadcrumb mixture to a bowl and mix in the ground lamb and crumbled blue cheese. Stir in the egg and season with salt and pepper.
Shape the mixture into small walnut sized balls, with damp hands, and arrange in a roasting tin.
Bake for 20-25 minutes, until browned, and lift out of the pan with a slotted
spoon discarding any fat.
Meanwhile, heat the oil and fry the sliced onion until starting to brown. Add the mushrooms and continue to fry for 2-3 minutes before adding the tomatoes, tomato puree and beef stock. Bring the mixture to the boil and simmer for 8-10 minutes, until it starts to thicken.
Add the meatballs to the sauce and cook gently for 3-4 minutes, until hot, and serve with noodles.

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