Tender Lamb Meatballs in Fragrant Tomato Sauce

Tender Lamb Meatballs in Fragrant Tomato Sauce
Photo by Scott Phillips


  • 1/3 cup freshly grated Parmigiano Reggiano, lightly packed
  • 6 drops hot sauce
  • 1 14-oz. can whole peeled tomatoes
  • 2 medium cloves garlic, minced
  • 1/8 tsp. freshly ground black pepper
  • ¼ cup chopped fresh flat-leaf parsley or mint, or a mix
  • 2 Tbs. dry white wine or water
  • + 12 more ingredients
    • ¾ cup fresh soft breadcrumbs
    • 2 Tbs. finely chopped oil-packed sun-dried tomatoes
    • ¼ cup plain yogurt
    • ½ cup finely chopped onion
    • 1 lb. ground lamb
    • 1 tsp. balsamic vinegar
    • 1 cup homemade or low-salt chicken broth
    • ½ cup dry white wine
    • 3 cloves garlic, crushed
    • 4 Tbs. olive oil
    • 1 tsp. kosher salt
    • 1 5-inch sprig fresh rosemary

Put the breadcrumbs in a small bowl and sprinkle them with the wine or water. Toss to moisten them evenly. In a large bowl, gently mix the lamb, breadcrumbs, Parmesan, sun-dried tomatoes, minced garlic, salt, and pepper with your hands. Don’t squeeze or overwork the mixture, but do try to distrib...

View full recipe at Fine Cooking


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