Lamb Meatballs

  • 1/2 lb ground lamb
  • 1/2 lb ground veal
  • 1/2 cup breadcrumbs
  • 1/2 large yellow onion, finely minced
  • 2 cloves garlic, finely minced
  • 1 tsp dried Greek oregano
  • 1 tsp cinnamon (optional)
  • Salt and pepper as needed
  • Vegetable oil, for frying
  • 1/4 cup white wine
  • 1 can crushed tomatoes

In a large mixing bowl, combine everything but the oil, wine and tomatoes.  Mix well using your hands until the mixture is evenly distributed.  Form the mixture into one inch balls.  Heat a large pan over high heat and add enough oil to coat the bottom.  Add the meatballs in small batches, as not to crowd the pan.  Brown the meatballs on all sides.  When all the batches are done, return them all to the pan and add the wine.  Reduce until the pan is dry and add the tomatoes.  Cover and simmer for 15-20 minutes until the meatballs are very tender. Remove them from the sauce and serve with tatziki.

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