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Lamb Meatballs with Pumpkin Carrot Apple Puree

Hi everyone! Every day I feel a little stronger and can handle more solid food, which is great. I thought about making a puree this afternoon that was a play on sweet and savory. But as I started cooking, I was really inspired to make some ground lamb meat balls! I love when this happens to be honest with you. I love when I start cooking something, get an awesome idea, and take what I thought was going to be a good dish to even higher heights.

The warm, comforting feel of this puree really compliments the hearty flavor and texture of the lamb meatballs. I specifically chose lamb because it’s a softer cut of meat and works better in a dish with warm flavors like this.

Lamb Meatballs with Pumpkin Carrot Apple Puree

Serves 4-6

Ingredients:

For the puree

1 small onion. diced

3 apples, chopped (about 3 cups)

1/2 pound baby carrots (about 3 cups)

1 cup canned pumpkin puree

3 Tbsp olive oil, divided

3 cups low-sodium chicken broth/stock

1 Tbsp Herb de Provence

1/2 Tsp cinnamon

2 Tbsp minced garlic, divided

Salt and pepper to taste

 

For the meatballs:

1 pound ground lamb

1/4 cup chopped parsley

1 Tbsp minced garlic

1/2 Tsp cinammon

Salt and pepper to taste

 

Directions:

For the puree:

1. Place carrots and 2 tbsp olive oil on a baking sheet. Sprinkle with minced garlic, herb de provence, and salt and pepper to taste. Toss to coat. Bake at 375 degrees (Farenheit) for 40 minutes or until soft and tender. Toss as needed to prevent sticking.

2. Saute onion with remaining oil. Add remaining garlic and season with salt and pepper to taste. Add apple and cinnamon, and cook on medium heat until soft. Add the carrots and pumpkin puree and stir until all ingredients are combined.

3. Blend with an immersion blender, adding broth in small batches. You can also transfer the mixture to a high speed blender (this is what I did). Blend until smooth and creamy but still thick.

For the meatballs:

1. Combine all ingredients. Roll into 1 inch balls. Pan fry until brown, draining the pan after cooking. Let the meatballs simmer on low heat until tender, about 25 minutes.

lamb meatballs 2 retoucehed

 

 

You can easily turn this puree into a soup! Just add a little more stock or even water to thin it out before eating. I really liked the pairing of soft, tender lamb with the warmth and comfort of this puree. You can also make this kind of dish with different flavors. Try lamb chops over a roasted potato puree. Or make a ground chicken meatball over a tomato puree. The variety of combinations will keep you healthy without getting bored. Happy eats everyone <3

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