Lamb Meatballs With Mint Recipes

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LAMB MEATBALLS WITH MINT



Lamb Meatballs with Mint image

Provided by Melissa Clark

Categories     dinner, weekday, main course

Time 2h30m

Yield 6 servings

Number Of Ingredients 20

1/3 cup extra-virgin olive oil
1 Spanish onion, diced
6 garlic cloves, minced
2 28-ounce cans peeled plum tomatoes
3/4 teaspoon kosher or coarse sea salt
1/2 small baguette (6 ounces), crust trimmed
6 tablespoons extra-virgin olive oil
1/2 large Spanish onion, diced
8 garlic cloves, minced
2 pounds ground lamb
1 pound ground pork
1 1/2 cups grated pecorino Romano cheese, more for serving
1 cup chopped fresh parsley
3/4 cup chopped fresh mint
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons kosher or coarse sea salt
3/4 teaspoon crushed red pepper flakes
1 cup dry red wine
1/2 baguette, sliced on a bias
2 tablespoons extra-virgin olive oil

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.

Nutrition Facts : @context http, Calories 1277, UnsaturatedFat 55 grams, Carbohydrate 48 grams, Fat 92 grams, Fiber 6 grams, Protein 58 grams, SaturatedFat 32 grams, Sodium 1646 milligrams, Sugar 12 grams, TransFat 0 grams

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