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Lamb Meatballs with Guinness Gravy and Wild Mushrooms

Just in time for St. Patrick�s Day, Rachel Allen presents a classic Irish dish

Brian Duffy

Lamb meatballs

2 lbs. lean ground lamb

1/2 cup finely chopped onion

1/2 cup chopped celery

2 egg yolks

1/4 cup ketchup

2 teaspoons of chili powder

1/2 teaspoons of ground black pepper

1/2 teaspoon of salt

4 tablespoons of Goodalls steak sauce

Guinness gravy and wild mushrooms

2 shallots

6 ounces Guinness

2 ounces of beef stock

6 ounces of wild mushrooms, cleaned and rough chopped

2 tablespoons of Oxo gravy

Meatballs: Preheat oven to 350� F. (If you want, these can also be made on the stovetop in as little as 6-10 minutes). Mix meat, egg, onions, celery, Goodalls steak sauce and spices in large bowl (a mixer is best) and mix for 3-4 minutes or until all is combined and mixed well. Form into meatballs and season with salt and pepper. Place into shallow baking dish and cook for 35-45 minutes or until internal temperature is above 140 degrees.

Gravy: In a large saut� pan over medium-high heat, saut� the shallots and mushrooms. Add the Guinness. Add the gravy mix and reduce.

TIP

Chef's note: Make meal ahead and double this recipe. They hold up well and are an easy meal for kids to pop in the microwave.

Chef's note: Use an ice-cream scoop to make the meatballs. It's much easier to portion and to scoop.

� 2008 MSNBC Interactive

Lamb Meatballs with Guinness Gravy and Wild Mushrooms

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