Lamb Meatballs With Escarole, Cipollini Onions, And

Name: Lamb Meatballs With Escarole, Cipollini Onions, And Cranberry Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup dried cranberry beans, borlotti beans, or Roman beans, or 11/2 cups shelled fresh cranberry beans; 2 teaspoons salt; 1 bay leaf; 1 (1/4-pound) piece smoky slab bacon (optional); 2 pounds ground lamb; 3 tablespoons dried marjoram; 1 tablespoon dried rosemary; 1 medium yellow onion, minced (about 1 cup); 1 medium garlic clove, minced; 4 large eggs, lightly beaten; 1 1/2 cups fresh bread crumbs or finely ground panko bread crumbs; 2 teaspoons coarse salt; 1/2 teaspoon freshly ground black pepper; 2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided; 2 quarts homemade beef stock or prepared beef broth, or lamb stock, if you have it; 1/4 cup extra-virgin olive oil; 15 cipollini onions, peeled and quartered; Coarse salt and freshly ground black pepper; 1 head escarole (about 1 1/4 pounds), trimmed, leaves cut into 2-inch pieces and rinsed well; Freshly grated Parmigiano-Reggiano cheese; 1/4 cup fresh flat-leaf parsley leaves; 1/4 cup celery leaves

Servings: persons

3/4 cup dried cranberry beans, borlotti beans, or Roman beans, or 11/2 cups shelled fresh cranberry beans
2 teaspoons salt
1 bay leaf
1 (1/4-pound) piece smoky slab bacon (optional)
2 pounds ground lamb
3 tablespoons dried marjoram
1 tablespoon dried rosemary
1 medium yellow onion, minced (about 1 cup)
1 medium garlic clove, minced
4 large eggs, lightly beaten
1 1/2 cups fresh bread crumbs or finely ground panko bread crumbs
2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
2 teaspoons plus 2 tablespoons extra-virgin olive oil, divided
2 quarts homemade beef stock or prepared beef broth, or lamb stock, if you have it
1/4 cup extra-virgin olive oil
15 cipollini onions, peeled and quartered
Coarse salt and freshly ground black pepper
1 head escarole (about 1 1/4 pounds), trimmed, leaves cut into 2-inch pieces and rinsed well
Freshly grated Parmigiano-Reggiano cheese
1/4 cup fresh flat-leaf parsley leaves
1/4 cup celery leaves

1
If using dried beans, soak the beans overnight in room-temperature water to cover. (If using fresh beans, shell the beans and skip to step 3.)
2
To cook the beans, drain the beans and place in a medium sauce pot with 5 cups water, the salt, bay leaf, and bacon (if using). Simmer over low heat for 1 to 1 1/2 hours, or until the center of the beans reaches a creamy texture.
3
Meanwhile, to prepare the meatballs, combine the lamb, marjoram, rosemary, onion, garlic, eggs, bread crumbs, salt, and pepper in a large bowl. Mix with clean hands until well combined. Heat 2 teaspoons of the olive oil in a 7- to 8-quart Dutch oven or sauce pot over medium heat. Form one small meatball and saute until the meat is no longer pink, 4 to 5 minutes. Taste the meatball and adjust the seasoning of the meat mixture as needed.
4
Use a 2-ounce ice cream scoop to form 24 meatballs and lay them on a rimmed baking sheet. (Or, divide the mixture into 4 parts and make 6 meatballs per part.) Add the remaining 2 tablespoons olive oil to the pot and heat over medium-high heat until hot but not smoking. Working in batches, brown the meatballs on all sides, 5 to 6 minutes per batch. Drain the fat from the pot, then return the meatballs to the pot. Add enough beef or lamb stock to cover. Bring to a simmer over medium heat, then reduce the heat to low and allow the meatballs to simmer gently until they are cooked through, about 1 hour.
5
Remove the meatballs from the braising liquid with a slotted spoon and transfer to a large platter or baking sheet. Tent the platter with foil to keep the meatballs warm. Strain the braising liquid and reserve.
6
To make the vegetables, heat a large saute pan over medium heat and add the olive oil. Add the cipollini onions, season with salt and pepper, and cook, stirring occasionally, until golden, about 10 minutes. Add the escarole, season with salt and pepper, and cook until just wilted, 2 or 3 minutes. Add the beans and 1/4 cup of the reserved meatball cooking liquid, stirring to combine.
7
To serve, spoon the onions, escarole, and beans with the pan juices into bowls. Top with 3 or 4 meatballs per serving and garnish with Parmigiano-Reggiano and the parsley and celery leaves.

1494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 3/4 cup dried cranberry beans, borlotti beans, or Roman beans, or 11/2 cups shelled fresh cranberry beans, 2 teaspoons salt, 1 bay leaf, 1 (1/4-pound) piece smoky slab bacon (optional), and more.

Yes, Lamb Meatballs With Escarole, Cipollini Onions, And Cranberry Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Meatballs With Escarole, Cipollini Onions, And Cranberry Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions