Recipe

Lamb Meatballs

Step 1: Preheat the oven to 400°F. Oil a rimmed baking sheet. In a small bowl whisk together the egg, milk, breadcrumbs and cheese. Let sit for 15 minutes.

Step 2: In a dry sauté pan over medium heat, toast the fennel seeds until aromatic. In a large bowl, combine the lamb, fat back, garlic, paprika, fennel seeds, salt and red pepper flakes. Pour in the egg mixture. Using your hands, mix the ingredients together until evenly distributed. The mixture will feel sticky. Form into 18-20 balls about 1-1/2″ in diameter and place on the prepared baking sheet. Bake until lightly browned, about 15 minutes.

Step 3: Meanwhile, bring the ragout to a gentle simmer. Using tongs, transfer the meatballs into the ragout, cover and simmer for at least 5 minutes.

Step 4: Heat the olive oil in a sauté pan over high heat. Add the green garlic and sauté until soft, about 30 seconds. Spoon the bean ragout into 4 warmed bowls, ensuring that each portion has 3-5 meatballs. Top with a spoonful of green garlic. Grate lemon zest over each bowl to finish.

Tomato-Bean Ragout

Step 1: In a bowl, cover the beans with about 1″ of water and soak overnight. Drain.

Step 2: Heat the olive oil in a large pot over medium heat. Stir in the onion, carrot and celery and cook until the vegetables start to caramelize, about 3 minutes. Stir in the beans and tomatoes and bring to a simmer. Pour in the stock and add the bay leaves and thyme. Bring to a boil, decrease to a gentle simmer, and cook, stirring occasionally, until the beans are cooked through, about 1-1/2 hours. Stir in the parsley and season to taste with about 1/2 tsp of salt.

See more recipes from Paul Virant and Kate Leahy.

Reprinted with permission from Paul Virant and Kate Leahy’s The Preservation Kitchen (2012 Ten Speed Press).