This recipe is from a 15th century Spanish cookbook. The original recipe is more for lamb chunks in the sauce, but we opted for a meatball presentation because y’all are obsessed with meatballs it was difficult to get a uniform texture throughout the meat chunks. It still has the original sauce and spicing. (Here’s the original if you’re curious.)
Ingredients
Meatballs (makes 30 meatballs)
- ground lamb 1 lb
- bacon 1/2 lb
- diced onion 10 oz
- 2 slices bread (pulverized) 2 slices
- 2 eggs 2
Sauce (makes 4 cups)
- butter 1/2 stick
- flour 1/4 cup
- chicken broth 1 quart
- 6 egg yolks
- 1 tbsp turbinado sugar
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- ginger 1 Tbsp
- 1/4 tsp black pepper
Steps
Meatballs
- cook bacon in pan
- remove bacon and chop finely
- chop onions finely
- cook onions in bacon grease until translucent
- beat eggs
- blitz bread into crumbs
- combine lamb and eggs
- combine onions and bacon into lamb and egg mixture
- mix bread crumbs into meatball mixture
- preheat oven to 350 F and prep pans with parchment paper
- create 1 oz meatballs and lay out evenly
- bake for 20-25 minutes
Sauce
- melt butter in pan
- sift in flour and stir to make a thick roux
- add 1/2 the chicken broth slowly and stir in
- separate eggs and whisk yolks
- measure spices
- whisk egg yolks and spices into 1/2 broth
- slowly pour broth/egg mix into pan and stir into gravy