Rosemary and garlic are my favorite seasonings for lamb, and here they are combined to flavor both the meatballs and the heady red wine sauce in which they’re cooked. Serve these with some crusty bread.
1/4 cup olive oil
2 large onions, chopped
5 garlic cloves, minced
1 large egg
2 tablespoons whole milk
1 tablespoon freshly squeezed lemon juice
1/2 cup plain breadcrumbs
1/4 cup chopped fresh rosemary, divided
2 tablespoons chopped fresh parsley
1 tablespoon grated lemon zest
11/4 pounds ground lamb
Salt and freshly ground black pepper to taste
1 (15-ounce) can tomato sauce
3/4 cup dry red wine
Vegetable oil spray
1. Preheat the oven broiler. Line a rimmed baking sheet with heavy-duty aluminum foil, and spray the foil with vegetable oil spray.
2. Heat oil in a large skillet over medium-high heat. Add onions and garlic and cook, stirring frequently, for 3 minutes, or until onions are translucent. While vegetables cook, combine egg, milk, and lemon juice in a mixing bowl, and whisk until smooth. Add breadcrumbs, 2 tablespoons rosemary, parsley, and lemon zest, and mix well.
3. Add 1/2 of onion mixture and lamb, season to taste with salt and pepper, and mix well again. Make mixture into 11/2-inch meatballs, and arrange meatballs on the prepared pan. Spray tops of meatballs with vegetable oil spray.
4. Broil meatballs 6 inches from the broiler element, turning them with tongs to brown all sides. While meatballs brown, add remaining rosemary, tomato sauce, and wine to the skillet containing remaining onions and garlic. Bring to a boil over medium-high heat, stirring occasionally.
5. Remove meatballs from the baking pan with a slotted spoon, and add meatballs to sauce. Bring to a boil, and simmer the meatballs, covered, over low heat, turning occasionally with a slotted spoon, for 15 minutes. Serve immediately.
Note: The lamb mixture can be prepared up to 1 day in advance and refrigerated, tightly covered. Also, the dish can be made up to 2 days in advance and refrigerated, tightly covered. Reheat it in a 350°F oven, covered, for 15 to 20 minutes, or until hot.