Lamb Meatballs And Napoli Sauce
From DetroitTokyo 10 years ago
- 30min prep, 2hr cook to make
- Serves 5
I acquired these traditional Italian recipes, passed down through generations, from a chef in LA. As per usual, I added my own touches to make this dish sing. The simplicity of the sauce highlights the succulent, herbaceous lamb and everything is in harmony – the pleasant tune of spring.
Ingredients
meatballs
- 1 pound ground lamb shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1 cup cubed bread (I used Udi’s gluten Free White) shopping list
- milk, enough to cover bread cubes shopping list
- 2 tbsp chopped parsley shopping list
- 1 tbsp rosemary, chopped shopping list
- 1 tbsp thyme leaves shopping list
- 1 egg, beaten shopping list
- sea salt and black pepper – to taste (about 1/4 tsp each) shopping list
- 5 garlic cloves, minced shopping list
- 1 large leek, white and light green part only – carefully cleaned and cut into thin half moons shopping list
- 1 tbsp olive oil shopping list
Sauce
- 1 tbsp olive oil shopping list
- 1 cup chopped onion (about 1/2 a medium-large onion) shopping list
- 5 garlic cloves, minced shopping list
- 28 oz. can crushed tomatoes shopping list
- pinch of sugar shopping list
- 2 tbsp oregano shopping list
- sea salt and black pepper – to taste shopping list
- 8 basil leaves, roughly chopped or chiffonade shopping list
How to make it
Meatballs
- Combine bread cubes and milk in a small bowl to soak.
- Heat a skillet over medium heat. Add oil. Once hot, add leeks and cook for about 5-7 minutes until soft and translucent. Add garlic, season with salt and pepper, and cook for an additional 2 minutes. Remove from heat and set aside.
- Transfer soaked bread to a large mixing bowl. Discard excess milk any remains. Add lamb, parsley, rosemary, thyme, beaten egg, salt, pepper, and cooled leeks & garlic. Mix just to incorporate.
- Form mixture into 2-inch balls and set on a lined baking sheet.
- At this point you can bake them in a preheated oven at 400F for 20 minutes. Or you can braise them in the sauce by allowing them to cook for 25 minutes. Finally, you can pan fry them in batches with a bit of olive oil over medium-high until browned on all sides and cooked through, about 8-10 minutes.
- I always cook my meatballs, let them cool, then put them on a baking sheet and into the freeze. Once frozen, pop them into a freezer bag or container and you’ll have homemade meatballs waiting for you anytime.
Sauce
- In a medium stock pot, heat olive oil over medium-high. Add onions and cook for 5-7 minutes until softened and translucent. Add garlic and cook an additional 2 minutes.
- Add crushed tomatoes, oregano, some salt & pepper and stir. Bring to a boil. Then reduce to simmer. Cook, stirring occasionally, for about 2 hours. Add basil during last 30 minutes of simmer.
- Serve meatballs tossed in sauce and spaghetti. Top with shaved Parmesan Reggiano Asiago blend and garnish with small basil leaves.
People Who Like This Dish 6
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