Lamb & Mint Meatballs with Tomato Broth

LAMB and MINT MEATBALLS WITH TOMATO BROTH

This recipe would also make a great appetizer- serve the meatballs on skewers.  Serve with 
tomato broth  and  mint yogurt on the side as a dipping sauce. 

1 pound ground lamb

2 Tablespoons Mint & Pistachio Pesto * 

1 Tablespoon chopped yellow onion 

1 Tablespoon pine nuts 

1 teaspoon kosher salt

1/8 teaspoon cracked black pepper

1 Tablespoon extra virgin  olive oil 

1 cup Passata or tomato sauce 

1 cup chicken broth 

In a medium bowl, mix the lamb, mint, onion,  pine nuts, salt and pepper.  Roll into 1 inch meatballs. 

In a large saute pan, heat the olive oil until warm. Add the meatballs and brown on all sides. Add the tomato sauce and chicken broth. Simmer, covered, over low heat until the meatballs are cooked through, about 8-10 minutes. Serve over couscous.  Garnish with fresh mint and dollop of Greek yogurt sauce {1/4 cup yogurt plus 1 teaspoon Mint and Pistachio Pesto } 

Serves four to six. 

* Substitute with 2 Tablespoons finely chopped fresh mint leaves

Buon appetito! copyright 2010 Alisa Barry

how sweet it is

Every first Thursday of the month, we host a party at the Bella Cucina store. It is called "Artisan Thursday" and features local artisans who have cultivated their craft to harvest and produce beautiful food that we all love to eat.
It's a delicious celebration and a reminder that food is the easiest way to enhance our life everyday.

This week, we're featuring one of my favorite friends and fellow entrepreneur, Ted Dennard.
His company is called Savannah Bee and he is making life sweet for all of his fans with his artisan honeys of all kinds.
Cheese honey, grill honey, tea honey.....his latest introductions in a line up of specialty sweets for the savory tooth.

One of my personal favorites is a honey comb cut right from the hive. A beautiful square dripping mess of sweetness and a perfect pairing with cheese.

So, if you are in the neighborhood this Thursday, stop on by and say hello to Ted.

{you might also enjoy the honey + mint lemonade vodka coolers too!}

HONEY + MINT LEMONADE COOLERS {vodka either mandatory or optional, your choice!}

Start by making the most simple and delicious batch of fresh lemonade. If you can find Meyer lemons {not typically in season, but a few stragglers can be found at Whole Foods, use those. Their flavor is sweeter is more aromatic than regular lemons.}

INGREDIENTS
1 cup honey + 1 cup hot water
1 cup fresh squeezed lemon juice lemon juice
4 cups cold water (to dilute)

TO MAKE THE LEMONADE:
In a small bowl, add the honey and hot water. Blend until well combined. Zest and juice about 6 lemons {reserve the zest for another use}. Combine the honey water and the lemon juice. Add about 4 cups of cold water. Taste and add more water or sugar, as needed. Add the mint springs. Refrigerate until ready to use.
In a tall glass filled with ice, add 1 ounce of vodka and a sprig of fresh mint. Fill the glass with lemonade.


Buon appetito!
copyright 2009 Alisa Barry