I love meatballs—beef, lamb, chicken, or turkey. For this recipe, I went with mildly gamey, very savory ground lamb.
But texture is just as important as flavor when it comes to these delectable, meaty little balls. A beaten egg helps add moisture, but I think the real key to moist, tender meatballs is white bread soaked in milk. It’s a little extra step that makes a big difference in the finished dish.
Usually, I use regular milk for soaking the bread pieces, but this time I had some evaporated milk on hand so I used that. The texture and taste of evaporated milk adds a bit of silkiness and creaminess on its own. Tip: Don’t squeeze the bread too dry before adding it to the lamb mixture—let some of that evaporated milk get into the mix as well.
The marinara here is a simple combination of crushed tomatoes and red wine, with sautéed garlic and onion, making a rich, earthy, tomato-y base for the meatballs.
Note: Pair the meatballs with whatever you like—pasta, rice, egg noodles, creamy polenta, even mashed potatoes. The big flavor here is in the meat and marinara.
Ingredients
For the Meatballs
- 1/2 cup small, torn pieces soft white bread
- 2/3 cup evaporated milk
- 1 lb ground lamb
- 2 garlic cloves, finely chopped
- 1 small shallot, finely chopped
- 2/3 cup finely grated Parmigiano-Reggiano cheese
- 1 large egg, beaten
- 3 tbsp finely chopped flat-leaf parsley, divided
- sea salt
- freshly ground black pepper
For the Marinara
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 1 garlic clove, finely chopped
- 2 cups canned crushed tomatoes
- 2/3 cup dry red wine
- sea salt
- freshly ground black pepper
- cooked pasta, rice, polenta, or your choice for serving
Preparation
For the Meatballs
- Preheat the oven to 375° F. Line a baking sheet with parchment paper.
- Place the bread cubes in a small bowl and pour the evaporated milk over them. Press the bread down to submerge and let soak 15 minutes.
- Combine the lamb, garlic, shallot, cheese, egg, and 1 tablespoon parsley in a medium bowl and season with salt and pepper.
- Remove the bread from the milk, gently squeezing to remove excess. (Don’t squeeze too hard—leave a little milk clinging to the bread.) Add to the bowl with the lamb mixture and mix lightly to combine all.
- Divide the meat mixture in 12 1-1/2-inch-diameter balls and place on the prepared baking sheet.
- Bake until tender and just cooked through, 18-20 minutes, turning halfway through.
- Add the remaining 2 tablespoons of parsley and meatballs to the marinara (recipe follows) turning and stirring to coat well.
Rolled Meatballs |
Halfway Through |
Lamb and Parmesan Meatballs in Red Wine Marinara |
- Heat a heavy, preferably cast-iron, skillet over medium-low heat and add the olive oil. Add the onion and garlic and cook 3 minutes.
- Add the crushed tomatoes and wine and season with salt and pepper. Bring to a light simmer, then reduce the heat to low, cover, and cook 20 minutes.
- Uncover and cook until slightly thickened, 10 minutes.
No comments:
Post a Comment