The sharpness of the goat cheese enlivens the flavor of the herbed lamb encasing it in this adaptation of a Provençal dish. The garlicky mayonnaise sauce in which the meatballs are dipped adds luster to the meal.
2 tablespoons olive oil
2 shallots, chopped
3 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1/2 cup seasoned Italian breadcrumbs
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
1 tablespoon fresh thyme or 1 teaspoon dried
2 teaspoons ground cumin
11/4 pounds ground lamb
Salt and freshly ground black pepper to taste
1 (3.5-ounce) log plain fresh goat cheese
Vegetable oil spray
For dipping:
1 cup Easy Aïoli
1. Preheat the oven to 450°F. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a small skillet over medium-high heat. Add shallots and garlic, and cook, stirring frequently, for 3 minutes, or until shallots are translucent. While vegetables cook, whisk egg and milk in a mixing bowl, and add breadcrumbs, parsley, basil, thyme, and cumin, and mix well.
3. Add vegetable mixture and lamb to the mixing bowl, season to taste with salt and pepper, and mix well again. Measure mixture into heaping 1-tablespoon portions and stick 1 teaspoon goat cheese in the center of each portion. Form portions into 11/2-inch meatballs, enclosing the cheese in the center, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Bake meatballs for 12 to 15 minutes, or until cooked through. Remove the pan from the oven, and serve immediately, accompanied by a bowl of Easy Aïoli for dipping.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the meatballs can be baked up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 350°F oven, covered, for 10 to 12 minutes, or until hot.