Irish Lamb Meatballs
1 large potato, peeled and grated about 1 cup
1 large onion, peeled and grated, about 1 cup
1 lb ground lamb
2 tablespoons minced garlic
1 tablespoon red chili, finely diced
salt and pepper
1 egg, beaten
1 cup fresh herbs such as parsley, coriander, tarragon and mint
1 teaspoon ground cinnamon
1⁄2 cup olive oil
2 ounces Irish Whisky
2 Tablespoons oil or lamb fat
2 cups heavy cream
Rinse the grated potato in cold water and with your hands squeeze out all the moisture. Place all the ingredients except the oil and 2 tablespoons of the herbs into a bowl and mix until well combined. Form the mixture into small balls and flatten them into Pattie shapes. Heat the oil in a large pan and cook the meatballs in batches for about 5 minutes on each side, turning carefully.
Add 2 tablespoons of the lamb fat to a saucepan. Sauté onions and garlic until they begin to brown. Deglaze the pan with Irish whiskey or other liquid. Add heavy cream and reduce until a sauce consistency. Add reserved minced herbs and stir. Serve over meat balls.