Lamb Meatballs with Mint
Ingredients
- 13 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
Instructions
- Prepare sauce: In an ovenproof pot or Dutch oven over medium-high heat, warm oil.
- Add onions and saute 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 puree 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 saute 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 & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).