Grilled Lamb Meatballs with Spicy Tomato Sauce
Chef Camille Rodriguez gives us one of her zesty best with this delicious dish!
Lamb Meatballs
1 lb ground American lamb
0.13 cup bread, diced and crust removed
0.25 cup whole milk
0.50 cup diced onion
1 tbsp parsley
0.50 tbsp mint
1 tbsp pecorino romano
1 tbsp parmesan
0.50 tsp salt
0.50 tsp black pepper
Sauce
2 canned tomatoes, San Marzano recommended
1 cup EVOO or extra virgin olive oil
1 tbsp pureed Calabrian chili
1 tsp salt
1 pinch chili flake
Lamb Meatballs
1
Soak the bread in milk overnight
2
In the food processor, add onion, garlic, herbs and bread. Blend till there are no lumps
3
In a bowl mix the meat with the bread mixture, cheeses, salt and peppers. Mix well.
4
Grill for 8-10 minutes flipping half way through.
Sauce
5
Combine all sauce ingredients and bring to a boil, stirring occasionally. Bring heat down and serve.
Ingredients
Lamb Meatballs
1 lb ground American lamb
0.13 cup bread, diced and crust removed
0.25 cup whole milk
0.50 cup diced onion
1 tbsp parsley
0.50 tbsp mint
1 tbsp pecorino romano
1 tbsp parmesan
0.50 tsp salt
0.50 tsp black pepper
Sauce
2 canned tomatoes, San Marzano recommended
1 cup EVOO or extra virgin olive oil
1 tbsp pureed Calabrian chili
1 tsp salt
1 pinch chili flake
