LAMB MEATBALLS & FRICELLI PASTA WITH DRIED-APRICOT GREMOLATA - Cuisine Magazine - From New Zealand t

Ingredients

• FOR THE LAMB MEATBALLS
• 200g minced lamb (I used Kaipara Lamb)
• 50g minced pork
• 45g panko breadcrumbs
• 25g capers, chopped
• 25g raisins, chopped
• 1 whole egg, plus 1 egg yolk
• 7 tablespoons dried oregano
• 6 tablespoons chopped parsley
• 10g garlic powder
• 10g onion powder
• 100g stale bread
• ½ packet fricelli pasta, or any pasta of choice
• dash of olive oil
• 1 tablespoon sherry vinegar
• 25g unsalted butter, room temperature
• dried-apricot gremolata, to serve
• parmesan, to serve
• FOR THE DRIED-APRICOT GREMOLATA
• 4 cups flat-leafed parsley, finely sliced
• 12 dried apricots, diced
• 2 garlic cloves, minced
• zest of 2 large lemons
• extra virgin olive oil