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Lamb Meatballs |
INGREDIENTS: |
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1
tablespoon unsalted butter
5 shallots, minced
2 pounds ground lamb
1 cup fresh bread crumbs
1/4 cup chopped fresh parsley
1 egg, lightly beaten
2 tablespoons lemon zest
1/2 teaspoon dried marjoram
salt and freshly ground black pepper to taste
1/2 cup unsalted butter
1 tablespoon olive oil
2 1/2 tablespoons tomato sauce
1/4 cup wine
1 small garlic clove, minced
1 dash ground cinnamon
toothpicks |
DIRECTIONS: |
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1. |
Melt the 1 tablespoon butter in a skillet over medium heat. Cook and
stir the shallots in the skillet until tender. Transfer to a large
bowl. |
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2. |
Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl
with the shallots. Season with marjoram, salt, and pepper. Let stand
1 hour in the refrigerator. |
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3. |
Melt 1/2 cup butter and heat olive oil in a skillet over medium-high
heat. Form the lamb mixture into small meatballs, and cook in the
skillet in batches until evenly brown. Do not drain skillet. Drain
meatballs on paper towels, and place in a serving dish. |
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4. |
Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook
and stir until well blended and heated through. Drizzle over the
meatballs in the dish. Serve with toothpicks. |
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