Ingredients
- 1 lb ground lamb
- 1 cup fresh breadcrumbs
- 1 large egg (beaten)
- ½ cup dried currants (soaked in hot water and drained)
- ⅔ cup pine nuts (toasted)
- 1 tsp mint (chopped)
- 2 tsp fresh oregano (chopped)
- 2 cloves garlic (chopped)
- 2 tbsp olive oil
- 2 cloves garlic (chopped)
- ¼ tsp chili flakes
- 28 oz canned peeled plum tomatoes (chopped)
- 2 tsp fresh oregano (chopped)
- Salt
Directions
Step 1
Preheat oven to 450°F. Combine ground lamb, breadcrumbs, egg, currants, pine nuts, mint, oregano, garlic and salt and pepper. Mix by hand to evenly distribute the ingredients. Roll into one-inch balls and place on sheet pan that has been lightly rubbed with olive oil. Bake in the oven until brown and cooked all the way through, about 10-12 minutes.
Step 2
While meatballs are cooking, make the sauce. Heat a saucepan over medium heat, add the olive oil, garlic and chili flakes and sauté for a minute to soften. Add the tomato and oregano and simmer to reduce to a sauce consistency. Season with salt. Add the meatballs to the pan and toss to coat.
Step 3
Enjoy with a glass of Cakebread Cellars Cabernet Sauvignon.