Chef James Eddington Lamb Kofta Meatballs with Smooth White Bean Puree & Herb Gremolata
- Prep time 25Min
- Cook time 15Min
- Technique Pan Fry / Saute
- Meat Lamb
- Cut Ground
- Serves 4
Spiced Aussie lamb kofta meatballs served over silky white bean purée and finished with a bright herb gremolata for a fresh, Mediterranean-inspired finish.
Ingredients
Lamb Kofta Meatballs
- 1 lb ground lamb
- 3 garlic cloves, minced
- ¼ cup parsley, finely chopped
- 2 tbsp onion, finely chopped or grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground turmeric
- ¼ tsp cayenne pepper (or to taste)
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
Smooth White Bean Purée
- 1 (15 oz) can cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 garlic clove
- Juice of ½ lemon
- ¼ tsp kosher salt, or to taste
- 3-5 tbsp warm water
Herb Gremolata
- ¼ cup parsley, finely chopped
- 2 tbsp cilantro, finely chopped
- 1 tbsp mint, finely chopped (optional)
- Zest of 1 lemon
- 1 small garlic clove, finely minced
- 2 tbsp olive oil
- Pinch of kosher salt
Method
Lamb Kofta Meatballs
- In a large bowl, gently combine the ground lamb, garlic, parsley, onion, spices, salt, pepper, and olive oil until just mixed.
- Roll into golf ball-sized meatballs.
- Heat a large skillet over medium heat and cook the meatballs for 8-10 minutes, turning occasionally, until browned and cooked through.
- Remove from the pan and let rest for a few minutes.
Smooth White Bean Purée
- Combine the cannellini beans, garlic, lemon juice, olive oil, and salt in a blender or food processor.
- Blend until smooth, adding warm water a little at a time until silky and spreadable.
- For an extra-smooth finish, pass the purée through a fine-mesh sieve. Adjust seasoning to taste.
Herb Gremolata
- In a small bowl, combine the parsley, cilantro, mint (if using), lemon zest, garlic, olive oil, and salt.
- Mix well and let stand for 5-10 minutes before serving.
To Plate
- Spread a generous layer of white bean purée onto each plate.
- Arrange the lamb kofta meatballs over the purée.
- Spoon the herb gremolata over the meatballs.
- Finish with a drizzle of olive oil and serve immediately.
