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    Lamb Meatballs


    List of Ingredients


    • 1 egg, lightly beaten
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 clove garlic, finely minced
    • 2 tablespoons fine, dry bread crumbs
    • 2 tablespoons catsup
    • 1 tablespoon red wine vinegar
    • 1/4 cup pine nuts or slivered almonds, lightly toasted
    • 1 1/2 pound lean ground lamb
    • 1 tablespoon olive oil
    • 1 small red onion, thinly slivered
    • 1/2 cup Marsala or cream sherry
    • 2 teaspoons lemon juice
    • Chopped parsley, if desired


    Instructions


    1. Mix egg, salt, cinnamon, garlic, bread crumbs, catsup, and vinegar. Add nuts and lamb; mix lightly (with hands is easiest).
    2. Shape into 1-inch balls (you should have about 48).
    3. Arrange, slightly spaced, in a baking pan. Bake in a 500 degree oven for about 10 minutes, until well browned.
    4. In the meantime, heat oil in a wide frying pan over medium heat. Add onion and cook, stirring often, until soft (about 10 minutes). Remove pan from heat and set aside.
    5. Transfer meatballs, with a slotted spoon, to a dish and keep warm. Pour fat out of baking pan and discard. Pour a small amount of wine into pan, scraping up brown on bits from bottom of pan. Pour liquid, with rest of wine and lemon juice into pan with onions.
    6. Boil over high heat, stirring, until reduced by about half. Pour over meatballs and sprinkle with chopped parsley if you wish. Serve with wooden toothpicks.
    7. Makes aout 4 dozen meatballs.
 

 

 

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