Greek-Spiced Lamb Meatballs in Tomato Sauce

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

Ingredients

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

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

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