lamb meatballs with two sauces polpette di agnello e doppia crema

By stancec44

Cream is the "secret" ingredient that makes these lamb meatballs so tender. With not one but two sauces for dipping (a zucchini-shallot puree and a curried carrot puree), these meatballs are perfect for serving at a cocktail party. Just don't forget the toothpicks.

Ingredients

• 2 medium zucchini, cut crosswise into 1/4-inch-thick slices
• 4 tablespoons finely chopped shallot
• 1/2 teaspoon ground coriander
• 2 tablespoons extra-virgin olive oil
• Fine sea salt
• Finely ground black pepper
• 3 medium carrots, peeled and cut crosswise into 1/4-inch-thick slices
• 1/2 teaspoon curry powder
• 8 cups beef broth
• 1 2/3 pounds ground lamb
• 1 large egg white
• 1/4 cup plus 1 tablespoon heavy cream

Preparation

Step 1

In a large skillet over medium-high heat, combine zucchini, 2 tablespoons shallot, coriander, 1 tablespoon oil, 1/8 teaspoon salt and 1/2 cup water. Bring just to a boil, then reduce to a simmer and cook until zucchini are tender, about 10 minutes. In a blender, purée contents of skillet until smooth, then transfer to a small saucepan. Season sauce to taste with salt and pepper; keep warm over low heat.

In a large skillet, bring remaining 2 tablespoons shallot, carrot, curry powder, remaining tablespoon olive oil, 1/8 teaspoon salt and 1 cup water just to a boil; reduce to a simmer and cook until carrots are tender, about 15 minutes. In a blender, purée contents of pot until smooth, then transfer to a second small saucepan. Season sauce to taste with salt and pepper; keep warm over low heat.
Bring broth to a simmer.

In a bowl, use your hands to blend lamb, egg white, cream and 1/2 teaspoon salt until just combined well (do not overmix). Form 2-tablespoon portions into 20 balls. In three batches, cook meatballs in broth until cooked through, about 12 minutes per batch. Serve warm with sauces.