Lamb Meatballs with Tomato-Mint Cream
These lamb meatballs, a favorite of diners at chef John LaFemina's Apizz restaurant, are baked instead of fried for a more tender and juicy result.
The Martha Stewart Show, January 2011
- <u>Tomato-Mint Sauce</u>
- 2 pounds ground lamb
- 3 cups cubed crusty white Italian bread, crusts removed, dipped in water
- 1/2 cup chopped onion
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh mint, plus 1/4 cup for garnish
- 2 tablespoons coarse salt
- 1 teaspoon chopped fresh oregano
- Pinch of freshly ground black pepper
- 1/2 cup heavy cream
- 2 tablespoons creme fraiche
- 2 tablespoons sugar
- Preheat oven to 350 degrees. Bring tomato sauce to a simmer over medium heat.
- Place lamb, bread, onion, cheese, egg, parsley, mint, salt, oregano, and pepper in a large bowl; using your hand, mix until well combined. Roll lamb mixture into 2-inch meatballs. Place meatballs in a 9-by-13-inch baking dish and add 4 cups simmering tomato sauce; meatballs should be covered about three-quarters of the way with sauce.
- Cover baking dish with parchment paper-lined aluminum foil and transfer to oven; bake for 20 minutes. Rotate baking dish and bake for 20 minutes more. Uncover and continue cooking for 10 minutes more.
- Meanwhile, add heavy cream, creme fraiche, and sugar to remaining tomato sauce; let cream sauce simmer for 5 minutes. Remove from heat.
- Transfer meatballs from baking dish to cream sauce; discard tomato sauce in baking dish. Gently warm meatballs in the cream sauce and serve garnished with remaining 1/4 cup mint.
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