Description
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Ingredients
- 1 tablespoon unsalted butter
- 5 shallots, minced
- 2 pounds ground lamb
- 1 cup fresh bread crumbs
- ¼ cup chopped fresh parsley
- 1 egg, lightly beaten
- 2 tablespoons lemon zest
- ½ teaspoon dried marjoram
- salt and freshly ground black pepper to taste
- ½ cup unsalted butter
- 1 tablespoon olive oil
- 2 ½ tablespoons tomato sauce
- ¼ cup wine
- 1 small garlic clove, minced
- 1 dash ground cinnamon
- toothpicks
Instructions
- Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
- Mix lamb
- bread crumbs
- parsley
- egg
- and lemon zest into the bowl with the shallots. Season with marjoram
- salt
- and pepper. Let stand 1 hour in the refrigerator.
- Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs
- and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels
- and place in a serving dish.
- Mix tomato sauce
- wine
- garlic
- and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
Prep Time: 25 mins
Cook Time: 20 mins
Total Time: 1 hr 45 mins
Servings: 24