Lamb Meatballs and Red-Wine Tomato Sauce with Warm Spices
by: Three Many Cooks
Serves: 4
Ingredients
3 unpeeled garlic cloves, plus 3 minced
¼ cup olive oil
1 pound ground lamb
9 saltine crackers, crushed fine
1 large egg
1 teaspoon tomato paste
Heaping ½ teaspoon salt and ¼ teaspoon ground black pepper
2 teaspoons dried oregano, divided
¾ teaspoon ground cinnamon, divided (increase in meatballs)
¾ teaspoon ground allspice, divided (increase in meatballs
1 can (28 ounces) crushed tomatoes
½ cup dry red wine.
Instructions
Heat small skillet over medium-high heat. Add the 3 unpeeled garlic cloves and toast until clove skins are spotty brown and garlic flavor has softened, about 5 minutes. Remove cloves from skillet, peel, mince, and set aside. While garlic toasts, gather meatball ingredients.
Meanwhile, heat oil over low heat in a large (12-inch) skillet. In a medium bowl, break up meat into a medium bowl. Add cracker crumbs; toss to coat. Meanwhile, whisk ¼ cup (2 tablespoons?) water, egg, tomato paste, salt, pepper, oregano, ½ teaspoon cinnamon and ¼ teaspoon allspice in a small bowl. Add egg mixture to meat mixture; mix lightly with a fork. Using a 2-tablespoon coffee scoop, form meat into drum shapes (You should have about 24 meatballs)
A couple of minutes before frying, increase heat to medium-high. Add meatballs to pan (they should just fit); cook, turning once, until browned on both sides, about 5 minutes total. Transfer to a plate and set aside.