Lamb and pork meatballs beautifully flavored with mint, in a simple tomato sauce.
Adapted from New York Times recipe.
Chop everything. If you have a food processor, that helps save some time.
Soak baguette in enough water to cover until soft and falling apart. That happens almost immediately. Squeeze dry. The crust will probably continue to hold together, so once squeezed dry, chop the bread into small pieces. Put in a bowl and set aside.
Prepare the sauce in an oven-proof pot, or Dutch oven.
Put the 1/3 cup olive oil in the pot and warm over medium-high heat.
Add the onions to the oil and saute until soft, about 6 minutes.
Add the garlic and cook for one minute longer.
Stir in the can of peeled tomatoes and salt, and reduce heat to medium-low.
Simmer the sauce, breaking apart the tomatoes as you stir.
Cook for 25 minutes. The sauce should be chunky, but the tomatoes should be well broken down.
Prepare the meatballs:
In a large skillet, warm 2 tablespoons of olive oil.
Add the onions and saute until softened and translucent, about 8 minutes. The onions should not be very browned.
Add the garlic, and cook one more minute.
Remove from heat. Set aside to cool down.
In a large bowl, combine lamb, pork, cheese, parsley, mint, pepper, salt, red pepper flakes, and bread.
Use your hands to mix well.
Add the onion mixture from the skillet and continue to mix thoroughly by hand.
Form mixture into 1 3/4 inch meatballs (1 ounce each meatball)
Heat oven to 325 degrees.
Add remaining 2 tablespoons olive oil to the skillet and warm over medium-high heat.
Fry meatballs, turning on all sides, until well browned.
Place the browned meatballs to a plate lined with a paper towel.
Once all the meatballs have been browned, carefully add the wine to the skillet.\
Simmer for a minute or longer, scraping up any browned bits stuck to the bottom of the pan using a wooden spoon.
Pour the wine into the tomato sauce and combine thoroughly.
Add the meatballs to the sauce.
Cover pot and bake for 30 minutes.
Garnish with chopped parsley and grated Parmesan cheese.
Serve with warmed crusty french bread.
The meatballs can be frozen either cooked or uncooked, to be consumed at a later date.
To freeze uncooked meatballs, place meatballs on wax paper on a cookie sheet. Place cookie sheet in the freezer until meatballs are frozen enough not to stick to each other. place meatballs in a plastic freezer bag.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (191g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 476 | ||
Calories from Fat: 306 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 34g | 45 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 14.8g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 91mg | 28 % | |
Sodium 358.3mg | 12 % | |
Potassium 398.9mg | 10 % | |
Total Carbohydrate 12.4g | 4 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 11.1g | ||
Protein 25.5g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 476
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