Easy Lamb Meatballs With Mint And Tomato Sauce Recipes

LAMB MEATBALLS AND SAUCE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Line a baking sheet with aluminum foil; oil lightly.
• Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
• Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
• Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
• Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
• Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.

LAMB MEATBALLS WITH MINT

Steps:

• Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil. Add onions and sauté until soft, about 6 minutes. Add garlic, and cook for 1 minute longer. Stir in tomatoes and salt and reduce heat to medium-low. Simmer sauce, occasionally mashing tomatoes against side of pot with a wooden spoon, until they break down and sauce thickens, about 25 minutes. Let cool slightly.
• Pass sauce through coarsest disc of a food mill, or purée it until smooth in a food processor or blender. Return sauce to pot.
• Prepare meatballs: Soak baguette in enough water to cover until soft and falling apart. Squeeze dry. In a very large skillet over medium heat, warm 3 tablespoons oil. Add onions and sauté until translucent but not browned, about 8 minutes. Add garlic, stir well, and turn off heat. Let cool.
• Heat oven to 325 degrees. In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, onion mixture and bread. Using your hands, mix well. Form mixture into 1 3/4-inch meatballs.
• Add remaining oil to pan, and warm it over medium-high heat. Fry meatballs, turning on all sides, until well browned. Transfer meatballs to platters lined with paper towels.
• Add wine to skillet, and let it simmer for a few minutes, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Pour wine into tomato sauce and add meatballs. Cover pot and bake for 30 minutes.
• Just before serving, heat broiler. Brush baguette slices with olive oil. Toast them under broiler until golden around edges, about 1 to 2 minutes per side. Serve meatballs with sauce, crostini and extra cheese.