Foodie Guide

2 1/2 pounds ground lamb- lean, if possible
1 yellow onion- finely diced
4 cloves garlic- minced
2 tablespoons extra virgin olive oil
sea salt
freshly ground pepper
2 teaspoons cinnamon
2 teaspoons freshly ground cumin seed
2 teaspoons paprika
2 teaspoons granulated garlic
3/4 cup dried apricots- thinly sliced
2 eggs
4 cups Panko Japanese-style breadcrumbs
1 package frozen puff pastry

Saute the onion and garlic gently in the extra virgin olive oil until softened, add the spices to release the aroma. Allow to cool. In a large bowl place the ground lamb, apricots and eggs. Gently combine all the ingredients adding the bread crumbs last. Roll the meatballs in the size of a golf ball and bake in an oven set to 350 degrees until firm and browned (approximately 20 minutes). You may enjoy the meatballs fresh out of the oven or refrigerate if you plan to make them Pithiviers-style, wrapped in puff pastry and baked golden brown. Allow puff pastry to thaw. Cut a circle of pastry a half an inch larger than the bottom of the meatball and another circle of pastry slightly larger to place over the top of the meatball. Crimp the edges of the pastry together and refrigerate (cold pastry bakes better than room temperature pastry). Preheat oven to 400 degrees. Drizzle with a bit of olive oil and bake until golden brown and heated through (15 to 20 minutes.)
Pithiviers (pi-teeve-e ay) is a place in France. These lamb and apricot meatballs are fabulous as they are but wrapped i puff pastry (available at any grocery store in the freezer section) they become divine! At Northampton Wine Cafe we serve the Pithiviers with a honey-sweetened, smooth Dijon mustard and Bordelaise Sauce, but these are tasty just as they are and make a good party or tailgating appetizer. Enjoy.