Chilean Lamb and Quinoa Meatballs in Roasted Tomato Merkén Sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, red bell pepper, and half of the white onion on a baking tray. Add half of the garlic, 1 tablespoon olive oil, 1 teaspoon merkén, the bay leaf, half of the oregano, 1/2 teaspoon salt, and a pinch of black pepper. Roast for 25 minutes, until the tomatoes are soft and lightly browned.

2. 2

   2. While the vegetables roast, prepare the meatballs. In a bowl, mix the ground lamb, cooked quinoa, egg, the remaining half of the white onion finely chopped, the rest of the garlic, fresh parsley, the remaining oregano, 1 teaspoon merkén, 3/4 teaspoon salt, and the rest of the black pepper.

3. 3

   3. Shape the lamb and quinoa mixture into 16 evenly sized meatballs. If the mixture feels too wet, let it rest for 5 minutes so the quinoa can absorb some of the moisture.

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   4. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Brown the meatballs in batches for 6 to 8 minutes total, turning them to sear all sides. They do not need to be fully cooked at this stage. Remove and set aside.

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   5. Transfer the roasted tomatoes, red bell pepper, roasted onion, and their juices to a pot or blender, discarding the bay leaf. Add the white wine and vegetable broth. Blend until you have a rustic or smooth sauce, as preferred.

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   6. Pour the sauce into a wide pot and bring to a gentle simmer over medium heat. If you want a slightly thicker sauce, mix the fine cornmeal with 2 tablespoons cold water and add it to the pot, stirring well. Cook for 3 minutes.

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   7. Add the browned meatballs to the sauce, lower the heat, and cook covered for 12 minutes, or until the meatballs are fully cooked and juicy. Adjust with the remaining salt if needed.

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   8. Turn off the heat and finish with the chopped fresh cilantro on top. Serve hot, spooning sauce over each portion.