The rich and velvet-like palate feel of Merlot blends beautifully between the rugged and organic feel of Cabernet Franc in the 2014 CrossHatch “Depth”. Try it with these Moroccan lamb meatballs for a truly spectacular pairing.
Moroccan Lemon and Cardamom Meatballs
- 1 lb. ground lamb
- ½ red onion, finely minced
- 2 cloves garlic, finely minced
- 2-in. piece ginger, peeled and finely minced
- ¼ c. plain dry bread crumbs
- 1 large egg, well beaten
- fresh parsley leaves, finely chopped
- fresh cilantro leaves, finely chopped
- fresh mint leaves, finely chopped
- zest of two lemons
- ½ c. pine nuts
- ½ c. feta cheese, finely crumbled
- ½ tsp. cinnamon
- 1 tsp. ground cardamom
- 1 tsp. salt
- 1 tsp. black pepper
- olive oil
- ⅔ c. tahini
- juice of one lemon
- ¾ tsp. salt
- chopped parsley
- smoked paprika
1. Preheat oven to 350ºF. Place the lamb, onion, garlic, ginger, bread crumbs, beaten egg, fresh herbs, lemon zest, pine nuts, feta cheese, cinnamon, cardamom, and salt and pepper into a large bowl. Mix everything together using your fingers.
2. Form walnut sized meatballs from the mixture. Cover the bottom of a pan with olive oil and heat until hot. Brown the meatballs on all sides.
3. Place the meatballs on a baking sheet and bake for 12 minutes, or until cooked through.
4. Make the sauce by mixing the tahini and lemon juice, and then adding enough water to make a thin sauce. Salt to taste.
5. Serve the meatballs hot from the oven, nestled in the sauce. Garnish with herbs, and a sprinkling of paprika.
recipe adapted from The View From Great Island