Chilean Lamb and Oat Meatballs in Red Wine Sauce with Rustic Pumpkin Mash

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Line a baking tray or dish with parchment paper or lightly grease it with a small amount of the vegetable oil.

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   2. In a large bowl, combine the ground lamb, rolled oats, egg, 120 g grated onion, 2 minced garlic cloves, parsley, 1 teaspoon merken, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until well combined, without overpacking the mixture.

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   3. Shape into 16 even meatballs and place them on the prepared tray. Brush or drizzle them with a little of the vegetable oil. Bake for 15 minutes at 200 °C / 400 °F until lightly browned; they will finish cooking in the sauce.

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   4. While the meatballs bake, place the pumpkin and potatoes in a pot with cold water and a pinch of salt. Bring to a boil and cook for 18 to 20 minutes, until the pumpkin and potatoes are very tender.

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   5. For the sauce, heat the remaining vegetable oil in a wide skillet or saucepan over medium heat. Add the 100 g chopped onion and cook for 5 minutes until translucent. Stir in the remaining 2 minced garlic cloves and cook 30 seconds more.

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   6. Add the red wine and let it simmer gently for 3 to 4 minutes to reduce slightly. Add the crushed tomatoes, beef broth, bay leaf, remaining 1/2 teaspoon merken, the rest of the salt, and the rest of the black pepper. Cook over medium-low heat for 10 minutes, stirring occasionally.

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   7. Add the baked meatballs to the sauce. Cover partially and simmer over low heat for 12 to 15 minutes, until the meatballs are fully cooked and the sauce has thickened.

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   8. Drain the pumpkin and potatoes. Return them to the hot pot for 1 minute to dry off excess moisture. Add the butter and warm milk, then mash until you get a rustic puree. Season with salt, black pepper, and, if desired, an extra pinch of merken.

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   9. Remove the bay leaf from the sauce. Serve a bed of rustic pumpkin-potato mash, top with the meatballs and plenty of red wine sauce, and finish with chopped chives.

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    10. If you want to keep it warm before serving, cover the dish and place it in the oven at 90 °C / 195 °F for up to 10 minutes.