When chef Trae Wilson opened Laurel in Charleston, he knew these juicy and comforting meatballs would be a smash hit. Using pecans in the romesco sauce isn’t traditional, but adds a subtle nutty creaminess that pairs wonderfully with the smoked Gouda stuffed inside each crispy ball. The meatballs can also be made with ground beef, veal, chicken, or pork instead of the lamb.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
.jpg)
Food Processor
$63 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Large Nonstick Skillet
$50 At Amazon
Medium Pot with Lid
$155 At Amazon
Recipe information
Yield
4 Servings
Ingredients
Pecan Romesco
2
1
4
1
1
1
½
1
2
½
Meatballs
2
½
4
2
3
1
1
1
2
1
1
¼
2
4
Preparation
Pecan Romesco
Step 1
Heat 2 Tbsp. oil in a medium pot over medium. Cook onion, stirring occasionally, until golden brown, 6–8 minutes. Add garlic; cook, stirring, until golden brown, about 2 minutes. Stir in tomato, chile, and roasted red peppers, cover pot, and cook until tender, about 5 minutes. Let cool slightly.
Step 2
Transfer onion mixture to a food processor and add pecans, paprika, salt, black pepper, and remaining ½ cup oil; process until smooth. Transfer pecan romesco to a small bowl, cover, and set aside until ready to serve.
Do Ahead: Romesco can be made 2 days ahead. Chill.
Meatballs
Step 3
Heat oil in a medium skillet over medium. Cook onion, stirring often, until browned, 6–8 minutes. Add mushrooms, garlic, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring occasionally, until tender and liquid evaporates, about 5 minutes. Add zucchini; cook until softened but without taking on color, about 2 minutes. Let cool.
Step 4
Transfer vegetable mixture to a large bowl. Add egg, lamb, cream, paprika, black pepper, ¼ cup panko, and remaining 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt and mix well.
Step 5
Divide mixture into 12 equal pieces; roll into balls. Make an indentation in the center of a meatball, then place a piece of cheese inside; enclose with meat, sealing in well. Repeat with remaining meatballs and cheese.
Step 6
Preheat oven to 375°. Scatter some panko onto a large plate. Gently roll each meatball in panko to coat.
Step 7
Melt butter in a large nonstick skillet over medium heat. Arrange meatballs in pan 1" apart and cook until golden brown, about 2 minutes per side. Transfer to a 13x9" rimmed baking sheet and bake in oven until cooked through and an instant-read thermometer inserted into the center registers 145°, 12–14 minutes.
Step 8
To serve, spread pecan romesco over plates and arrange meatballs on top. Scatter cilantro over.
How would you rate Lamb Meatballs With Pecan Romesco?
Leave a Review
Reviews (10)
Back to TopOutstanding recipe. Followed to the T, but had to add more panko than listed as mixture was too moist. Excellent flavors, but don’t think cilantro is the right herb to garnish
Anonymous
Seattle
4/18/2022
a bit of work but absolutely delicious...romesco sauce is so good and meatballs are moist, flavorful and smoky. After making it 3 times, I feel the meatballs do not need the stuffed piece of smoked gouda cheese. Not only does the cheese not always melt properly but it's kind of over-kill as there is a lot of smoked paprika in both. Serve with linguini, parsley, garlic, oil....salad....vino. Tip: make sauce day before.
Anonymous
california
2/28/2022
Excellent flavor and consistency. Cooking in butter gives such a good taste to the meatballs. I did not have zucchini and mushrooms so I used spinach instead.
Michael
Liberty Lake, WA
10/20/2021