Greek-Spiced Lamb Meatballs in Tomato Sauce

Greek-Spiced Lamb Meatballs in Tomato Sauce
Photo by Scott Phillips

Ingredients

  • 1 fresh bay leaf
  • 2 Tbs. minced red onion
  • ¼ tsp. ground allspice
  • Kosher salt and freshly ground black pepper
  • 1 tsp. minced garlic
  • ¼ tsp. ground cinnamon
  • 1 3-inch cinnamon stick
  • + 17 more ingredients
    • 4 oz. feta (preferably Greek), crumbled (scant 1 cup)
    • ¼ cup low-fat milk
    • 1 large egg, lightly beaten
    • ½ cup dry red wine
    • 2 tsp. minced fresh oregano
    • 1 cup fresh breadcrumbs, preferably sourdough
    • Nonstick cooking spray
    • ½ tsp. ground allspice
    • ¼ tsp. sweet paprika, preferably Hungarian
    • 2 cups Fresh Tomato Sauce
    • 2 Tbs. extra-virgin olive oil
    • 1 cup finely chopped red onion
    • ½ tsp. dried mint
    • 2 tsp. finely chopped fresh oregano
    • Kosher salt and freshly ground black pepper
    • ¾ lb. ground lamb, preferably shoulder meat
    • 1 Tbs. minced fresh flat-leaf parsley

Heat the oven to 400°F and lightly coat a rimmed baking sheet with cooking spray. In a small bowl, combine the breadcrumbs and milk; let sit until the bread absorbs the milk, about 10 minutes. Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb....

View full recipe at Fine Cooking

Comments


Best Wine Deals

See More Deals





Snooth Media Network