Credit: John Lee Pictures
FOR THE RICOTTA DUMPLINGS
Whole-milk ricotta cheese: 908 g
Panko breadcrumbs: 70 g
Cake flour: 70 g
Finely grated Parmesan cheese: 30 g
Fine sea salt: 1.5 tsp
Large eggs: 2
Semolina flour: 335 g
Extra virgin olive oil: 2-3 tbsp (divided)
Lemon wedges: 3
Maldon sea salt: to taste
Chicken stock: 180 ml (for glazing)
FOR THE LAMB MEATBALLS
Ground lamb: 454 g
Panko breadcrumbs: 35 g
Yellow onion: 1/2 (finely diced)
Large egg: 1
Dill or flat-leaf parsley: 1 tbsp (minced)
Fine sea salt: 2 tsp
Ground cumin: 1 tsp
Ground cinnamon: 1/2 tsp
Aleppo pepper: 1/2 tsp
Freshly ground black pepper: 1/2 tsp
TO SERVE
Onion labneh
Date chutney: 118 ml
Dill sprigs
Lemon zest from 1 whole lemon: 1
Aleppo pepper: optional
(excerpt from Michael Mina’s My Egypt)
This recipe evolved from a Middle Eastern tasting menu at Michael Mina in San Francisco. My chefs and I played around with a ricotta gnudi, serving it with lamb meatballs. In this version, the meatballs are spiced like kofta and a sweet-tart date chutney accents the plate. The key to the ricotta dough is to let it rest overnight in a bed of semolina flour. No matter how soft it feels, the dumplings will firm up overnight, making them easy to handle. I use cake flour here to help ensure a tender dumpling. Have the water boiling for the dumplings when you put the meatballs in the oven so the meatballs and dumplings will be ready at the same time. You will likely have extra dumplings to save, or to stretch the dish to serve more people.
How to make Lamb Meatballs with Ricotta Dumplings and Date Chutney
- Layer a fine-mesh strainer with a double layer of cheesecloth, leaving plenty hanging over the rim.
- Place the ricotta in the cheesecloth, wrap, and tie with kitchen twine.
- Refrigerate over a bowl for 6 hours or overnight.
- In a food processor, pulse the panko until finely ground (about ten 1-second pulses).
- Add the cake flour, Parmesan, and salt; pulse four times.
- Add the drained ricotta and eggs; pulse again about ten times, scraping the bowl as needed. The dough will be soft and sticky.
- Spread semolina flour in an even layer on a rimmed sheet pan.
- Using a small cookie scoop or measuring spoon, drop 1-tablespoon portions (about 30) onto the semolina.
- Refrigerate uncovered for at least 6 hours or overnight.
- Once firm, gently roll each dumpling into a ball, coat in semolina, and return to the sheet pan.
- Refrigerate until ready to cook.
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper.
- Bring a large pot of salted water to a boil.
- In a large bowl, combine all meatball ingredients (except date chutney and olive oil) with your hands until evenly mixed.
- Form into 16 (47g) balls and place on the prepared baking sheet.
- Roast for 12 to 15 minutes, until tops are browned.
- Boil dumplings in two batches for 8 to 10 minutes each.
- Test for doneness by cutting one open.
- Toss hot dumplings with 1 tablespoon oil to prevent sticking, then season with lemon juice and flaky salt.
- Serve five dumplings per plate with onion labne.
- Add three meatballs per serving, topped with date chutney.
- Garnish with dill, lemon zest, and Aleppo pepper (if using).
