Lamb Meatballs
Lamb Meatballs
COOKING LABEL
Medium
Prep Time
10 min.
Cook Time
1 hr
Serves
4 servings
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Full Product Description
These lamb meatballs have a beautifully complex flavor thanks to fresh herbs and our Savory BBQ Rub. They're perfectly tender and maintain their great texture and flavor when frozen.
Ingredients
- 3 Tbsp.Pasolivo Tuscan Olive Oil
- 1 small onion, small dice
- 2/3 cup dry white wine
- Pasolivo Pasolivo Kosher Flake Sea Salt
- 3 sprigs thyme
- 2/3 cup cubed white bread, crust removed
- ¼ cup milk
- 3 cloves garlic, grated or minced
- 2 Tbsp. minced mint
- 2 Tbsp. minced parsley
- ¼ cup grated Pecorino Romano or Parmesan
- 1 egg
- 2 Tbsp. Pasolivo Savory BBQ Rub
- 1/3 cup whole milk Greek yogurt
- 2 jars Pasolivo Artichoke and Olive Marinara
Preparation
- Place a large skillet over medium heat. Add the Pasolivo Tuscan Olive Oil, onion, and a pinch of Pasolivo Kosher Flake Sea Salt. Sautee until translucent but not browned, about 5 minutes.
- Add the wine and thyme. Cook on high heat until the wine has evaporated completely, about 10 minutes. Remove from heat and let cool in the fridge for at least 5 minutes.
- Meanwhile, combine the bread and milk in a small bowl and let soak for 5 minutes.
- Combine all the other ingredients for the meatballs in a large mixing bowl and ¼ tsp. Pasolivo Kosher Flake Sea Salt, excluding the Pasolivo Artichoke and Olive Marinara.
- Add the soaked bread and cooled onions to the bowl. Using gloved hands gently mash the meatball mixture until homogenous, careful not to overmix.
- Place a large pot or dutch oven over high heat. Fry a small test piece in the pot to taste for seasoning. Adjust with additional Pasolivo Kosher Flake Sea Salt if needed.
- With oiled hands, roll about 2 Tbsp. worth of the meat mixture onto a parchment lined baking sheet. You should get around 16 meatballs total.
- Heat 1 Tbsp. Tuscan Olive Oil in the large pot over medium-high. Brown the first batch of meatballs on all sides, about 1 minute per.
- Meanwhile, chill the remaining meatballs in the fridge until ready to fry.
- Remove the browned meatballs from the pot and set aside. Wipe out the pot and repeat with the remaining meatballs.
- Once browned, add the other meatballs back to the pot and the Artichoke and Olive Marinara. Bring the sauce to a simmer then cover and let cook for 15 to 20 minutes.
- Serve with spaghetti, orzo, toasted sourdough, or simply by themselves with a drizzle of Tuscan Olive Oil. Enjoy!
