Lamb Meatballs with Shiitakes in a Curried Yogurt Sauce


For the annual Slow Food Saratoga Region Meeting and Potluck I decided to do something a little different, while still incorporating some of the area's finest product. I liked the idea of making meatballs, but as I have been eating a lot of distinctly Italian-American food of late, I decided that the only tradition I would use would be that of the technique for actually making the meatballs themselves.

For the meatballs, I took two pounds of ground lamb from Elihu Farm, mixed it with a third of a cup of water soaked, crustless whole wheat bread, three pullet eggs (also from Elihu Farm), a third of a cup of toasted pine nuts, three cloves of minced garlic, diced shiitake stems, about a quarter cup of loosely packed chopped fresh spearmint from our garden and salt and pepper. The meatballs were formed to about 1.5 inch diameter, coated in all-purpose flour and fried in canola oil at about 350ºF until they were golden brown all the way through. I set the meatballs aside on paper towels to drain and cool.

In the meantime I had sliced Zehr & Sons fresh shiitakes, reserving the stems for the meatballs, sauteed them dry in a non-stick pan until they had wilted, added a large skinned, chopped Shushan Hydroponics tomato and cooked it over medium heat until the tomato had broken up. Next, I added 8 oz. of Argyle Cheese Farmer Whole Milk Plain yogurt and a teaspoon of Penzey's Majarajah Curry blend. Once the sauce was ready, I added the meatballs and heated it through.

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