Name: Lamb Meatballs With Pecan Romesco
Yield: 4 Servings
Ingredients: 2 Tbsp. plus ½ cup extra-virgin olive oil; 1 large onion, finely chopped; 4 garlic cloves, finely chopped; 1 large ripe tomato, seeds removed, chopped; 1 red chile (such as Fresno or jalapeño), finely chopped; 1 12-oz. jar roasted red peppers, drained; ½ cup raw pecans; 1 Tbsp. smoked paprika; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ tsp. freshly ground black pepper; 2 Tbsp. vegetable oil; ½ medium onion, finely chopped; 4 oz. portobello mushrooms, finely chopped; 2 garlic cloves, finely chopped; 3 tsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, divided; 1 small zucchini, finely chopped; 1 large egg; 1 lb. ground lamb; 2 Tbsp. heavy cream; 1 Tbsp. smoked paprika; 1 tsp. freshly ground black pepper; ¼ cup panko, plus more for coating; 2 oz. smoked Gouda, cut into 12 pieces; 4 Tbsp. unsalted butter; Cilantro leaves with tender stems (for serving)

Lamb Meatballs With Pecan Romesco recipe

Photo by Emma Fishman, Food Styling by Rebecca Jurkevich, Prop Styling by Sophie Strangio

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.

What you’ll need

Food Processor
$70 At Amazon
Instant-Read Thermometer
$35 At Thermoworks
Large Nonstick Skillet
$50 At Amazon
Medium Pot with Lid
$160 At Amazon

Recipe notes

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Recipe notes

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