Name: Lamb Meatballs
Ingredients: ¼ tsp Allspice; ¼ tsp Cinnamon; ¼ tsp Star Anise; 1 tsp Fennel Seeds; 1 tsp Coriander; 1 tsp Aleppo Pepper; 1 egg yolk; 1 medium onion, finely diced; 3 cloves garlic, minced; 1 pound ground lamb; Kosher salt and freshly ground black pepper; ½ cup bread crumbs; ¼ cup chopped parsley; Olive oil; 1 jar Abruzzo Sauce

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Lamb Meatballs

Tom Colicchio

Rated 5.0 stars by 1 users

Author

Tom Colicchio

Ingredients

Herb Mixture

¼ tsp Allspice
¼ tsp Cinnamon
¼ tsp Star Anise
1 tsp Fennel Seeds
1 tsp Coriander
1 tsp Aleppo Pepper

Meatballs:

1 egg yolk
1 medium onion, finely diced
3 cloves garlic, minced
1 pound ground lamb
Kosher salt and freshly ground black pepper
½ cup bread crumbs
¼ cup chopped parsley
Olive oil
1 jar Abruzzo Sauce

Directions

Preheat broiler. In a large bowl, mix together the egg yolk, onion, garlic, and spice mixture.
Add the lamb in the bowl and season with Kosher salt and pepper.
Add the breadcrumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little smaller than golf balls.
Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Lower the oven to 400.
Pour the Abruzzo Sauce into a baking dish that will fit the meatballs. Transfer the meatballs to the Abruzzo Sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the Abruzzo Sauce is bubbling and the meatballs are cooked through.

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