Hot dinner: Lamb, goat’s cheese and caramelized onion balls

To launch his new book The Bowler's Meatball Cookbook, here is the fourth recipe by Jez Felwick, the man behind the popular street food van
Jez Felwick14 February 2013

Jez Felwick runs a grass covered street food van called The Bowler, from which he sells gourmet meatballs, fish balls and veg balls at markets and events in London. Here is the fourth of five featured recipes from his new book The Bowler's Meatball Cookbook (£16.99, Mitchell Beazley, out now).

LAMB, GOAT'S CHEESE AND CARAMELIZED ONION BALLS

Serves 4–6; preparation time 20 minutes; cooking time 20 minutes

We were asked to bring our balls to the Imperial Arms pub on the King’s Road in May to do a pop-up residency. As it was spring, I thought we had better do a seasonal ball with lamb as the star. Lamb has such a great flavour, complementing the salty sweetness of the goat’s cheese and onions.

Ingredients:

1 large free-range egg

120g caramelized red onions, chopped

2 garlic cloves, crushed

500g minced lamb shoulder

100g goat’s cheese, crumbled

100ml milk

150g breadcrumbs

1 tablespoon finely chopped

flat-leaf parsley

3 tablespoons finely chopped basil

1 teaspoon salt

¼ teaspoon freshly ground

black pepper

Preheat the oven to 220ºC (425ºF), Gas Mark 7 and line a large baking tray with non-stick baking parchment.

Beat the egg into a large bowl. Add all the other ingredients and mix with your hands until well combined.

Heat a small frying pan over a high heat. Break off a small amount of the mixture, flatten between your fingers and fry until cooked. Taste to check the seasoning and add more if necessary. Form the mixture into 18 meatballs about 5cm in diameter, packing each one firmly, and place them on the prepared baking tray.

Bake for 18–20 minutes, turning the tray halfway through – the balls should begin to brown on the top. Keep an eye on them to make sure that they don’t get burnt underneath.

Serve with my Citrus Couscous and Honey-roasted Vegetables. Any leftovers are just as nice cold for a super-charged packed lunch that will make your colleagues green with envy.

Find Jez Felwick on Twitter @TheBowlerUK, or online at thebowleruk.tumblr.com.

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