Lamb Meatballs with Ricotta Dumplings and Date Chutney

• 总时间: 25H 25 Min

配料

FOR THE RICOTTA DUMPLINGS

Whole-milk ricotta cheese: 908 g

Panko breadcrumbs: 70 g

Cake flour: 70 g

Finely grated Parmesan cheese: 30 g

Fine sea salt: 1.5 tsp

Large eggs: 2

Semolina flour: 335 g

Extra virgin olive oil: 2-3 tbsp (divided)

Lemon wedges: 3

Maldon sea salt: to taste

Chicken stock: 180 ml (for glazing)

FOR THE LAMB MEATBALLS

Ground lamb: 454 g

Panko breadcrumbs: 35 g

Yellow onion: 1/2 (finely diced)

Large egg: 1

Dill or flat-leaf parsley: 1 tbsp (minced)

Fine sea salt: 2 tsp

Ground cumin: 1 tsp

Ground cinnamon: 1/2 tsp

Aleppo pepper: 1/2 tsp

Freshly ground black pepper: 1/2 tsp

TO SERVE

Onion labneh

Date chutney: 118 ml

Dill sprigs

Lemon zest from 1 whole lemon: 1

Aleppo pepper: optional

步骤

Drain the Ricotta

Layer a fine-mesh strainer with a double layer of cheesecloth leaving plenty hanging over the rim.Place the ricotta in the cheesecloth wrap and tie with kitchen twine.Refrigerate over a bowl for 6 hours or overnight. minimal_rich_text

Make the Dumpling Dough

In a food processor pulse the panko until finely ground (about ten 1-second pulses).Add the cake flour Parmesan and salt; pulse four times.Add the drained ricotta and eggs; pulse again about ten times scraping the bowl as needed. The dough will be soft and sticky. minimal_rich_text

Portion and Chill the Dumplings

Spread semolina flour in an even layer on a rimmed sheet pan.Using a small cookie scoop or measuring spoon drop 1-tablespoon portions (about 30) onto the semolina.Refrigerate uncovered for at least 6 hours or overnight. minimal_rich_text

Roll and Prep the Dumplings

Once firm gently roll each dumpling into a ball coat in semolina and return to the sheet pan.Refrigerate until ready to cook. minimal_rich_text

Preheat the Oven and Boil Water

Preheat the oven to 450°F.Line a baking sheet with parchment paper.Bring a large pot of salted water to a boil. minimal_rich_text

Make and Bake the Meatballs

In a large bowl combine all meatball ingredients (except date chutney and olive oil) with your hands until evenly mixed.Form into 16 (47g) balls and place on the prepared baking sheet.Roast for 12 to 15 minutes until tops are browned. minimal_rich_text

Cook the Dumplings

Boil dumplings in two batches for 8 to 10 minutes each.Test for doneness by cutting one open.Toss hot dumplings with 1 tablespoon oil to prevent sticking then season with lemon juice and flaky salt. minimal_rich_text

Plate and Serve

Serve five dumplings per plate with onion labne. Add three meatballs per serving topped with date chutney. Garnish with dill lemon zest and Aleppo pepper (if using). minimal_rich_text