Lamb Merguez Meatballs With Puréed Cauliflower and Raisin-Almond Relish

From Karen Bell, Bavette La Boucherie, Milwaukee, Wis.

Andrea Behrends

When Karen Bell first started Bavette La Boucherie, her time spent with lifetime butcher Bill Kreitmeir in the shop allowed her to meld his old-school knowledge of classic Midwest and German sausage specialties with the warm, bright flavors she craved from her time spent in Spain.

I particularly loved her idea of making sausage, removed from its casing, into something different—a meatball. You can pick up preserved lemons at most specialty grocers or online—you should use them for that sweet-and-sour punch in this dish, as well as with seafood and grilled vegetables.

When chef Karen Bell opened her restaurant and butcher shop, 72-year-old German native and lifetime butcher Bill Kreitmeir applied for a job there—and taught her the trade. Andrea Behrends

Hands on: 1 hour Total time: 1 hour

Serves 4

For the Cauliflower

• 1 head cauliflower, destemmed and cut into bite-sized florets
• 2 cups whole milk
• 4 tablespoons unsalted butter
• 1 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon fresh-cracked black pepper, plus more as needed

For the Meatballs

• 1 pound lamb merguez sausage, casings removed
• 1/2 cup seasoned breadcrumbs
• 1 large egg
• 1/4 cup whole milk

For the Relish

• 4 tablespoons unsalted butter
• 1 cup sliced almonds
• 1 teaspoon curry powder
• 1 cup golden raisins
• 1/2 cup white wine
• 2 teaspoons white wine vinegar
• 1 pinch kosher salt
• 1/4 cup preserved lemons, sliced
• 1/4 cup fresh mint leaves

Preheat the oven to 400°F.

In a large pot, combine the cauliflower, milk, butter, salt, and pepper and place over medium heat. Bring the mixture to a simmer, reduce the heat to medium-low, and simmer until the cauliflower is tender when pierced with a knife, about 15 minutes. Using an immersion blender, or after carefully transferring to a traditional blender, purée the cauliflower until smooth. Taste the mixture, adding salt and pepper as desired. Keep warm.

Meanwhile, make the meatballs. In a medium bowl, add the sausage, breadcrumbs, egg, and milk and mix by hand. Form into small meatballs, about 2 ounces each. Place the meatballs on an oiled, rimmed baking sheet and roast for 15 minutes, or until evenly browned.

In a skillet, melt the butter for the relish over medium heat and add the almonds. As the butter browns, toast the almonds, stirring occasionally, until they produce a nutty aroma and brown specks form, 5 minutes. Remove the pan from the heat and stir in the curry powder and raisins. Place the pan back over the heat until the butter begins to bubble again and add the white wine. Reduce the mixture for 2 to 3 minutes. Add the vinegar and salt and cook for 1 minute.

Divide the puréed cauliflower among shallow bowls. Divide the meatballs and relish and place on each serving of cauliflower. Top with the preserved lemons and garnish with the mint. Serve.

From “Butcher on the Block” by Matt Moore. Copyright © 2023 by Matt Moore. Reprinted by permission of Harvest, an imprint of HarperCollins Publishers.