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Lamb Meatballs Stew

Lamb meatball stew with ricotta, artichokes, lemon confit and olives

A lamb stew that is fragrant, moist and... doesn't smell like mutton.
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Prep Time: 35 minutes
Cook Time: 40 minutes
Total Time: 1 hour 15 minutes
Race: Main Course
Kitchen: Switzerland
Difficulty: medium
Servings: 6

Ingredients
 
 

  • 500 g minced lamb shoulder
  • 6 artichokes
  • 60 g of parmesan cheese
  • 250 g ricotta cheese
  • 1 egg
  • 3-4 tbsp flour
  • 20 green or mixed olives - pitted
  • 1 lemon
  • 1 lemon confit
  • 1 onion
  • 1 garlic clove
  • 5 mint stems
  • ½ bunch of parsley
  • 1 l of vegetable broth

Preparation

  • In a bowl, mix the lamb, ricotta, grated parmesan, egg and flour.
  • Add the herbs and chopped onion, salt and pepper and mix again.
  • Form walnut-sized balls in the palm of your hands and place on a plate.
  • Prepare the artichokes: remove the first few very tough leaves and cut off 3/3 of the remaining ones. Peel the stem and base of the artichoke, and turn around the artichoke until only the base of tender leaves remain. Cut into quarters and remove the hay.
  • Cut the preserved lemon into thin slices and remove the seeds.
  • Heat oil in a frying pan and brown the meatballs evenly. Do this in batches if there is not enough room for all of them.
  • Place in a casserole or sauté pan, add the artichokes, broth, olives, preserved lemon and garlic. Season with salt and pepper.
  • Simmer over low heat for 25 minutes.

Nutritional values

Calories: 305kcal | Carbohydrates: 24g | Protein: 25g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1234mg | Potassium: 731mg | Fiber: 8g | Sugar: 4g | Vitamin A: 776IU | Vitamin C: 20mg | Calcium: 290mg | Iron: 3mg
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