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Meatballs:
1 1/2 cup ciabatta -- crusts removed and shredded
1/2 cup milk
1 1/4 pounds ground lamb
1/2 cup pine nuts -- toasted
1/3 cup dried currants
2 shallots -- minced
1 clove garlic -- minced
1 1/2 tablespoon chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1 egg
1 tablespoon olive oil
Salt
Tomato Sauce:
2 tablespoon vegetable oil
3 clove garlic -- minced
1 sprig fresh rosemary
1 (27-ounce/796 ml) can whole tomatoes
1 bay leaf
Pasta:
1 package fettuccine -- cooked according to package directions and drained
1/4 cup coarsely chopped fresh parsley 1/4 cup Parmesan cheese -- shaved into ribbons with vegetable peeler
Salt and freshly ground black pepper
For the pine nut lamb meatballs:
Put shredded pieces of bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes.
Put the pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, including the bread, mix thoroughly
you're your hands, careful not to over mix. Form meatballs with hands and put on a large plate or baking tray.
Heat oil in a cast iron pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from
the heat.
For the tomato sauce:
Preheat the oven to 375 degrees F.
Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has caramelized, add the
tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until
the tomato sauce has reduced slightly.
Put the cooked pasta in the center of the plate, spoon the tomato sauce over and put 6 meatballs per serving. Garnish with parsley and Parmesan cheese.
Serves: 4
1 1/2 cup ciabatta -- crusts removed and shredded
1/2 cup milk
1 1/4 pounds ground lamb
1/2 cup pine nuts -- toasted
1/3 cup dried currants
2 shallots -- minced
1 clove garlic -- minced
1 1/2 tablespoon chopped fresh thyme leaves
1 teaspoon freshly ground black pepper
1 egg
1 tablespoon olive oil
Salt
Tomato Sauce:
2 tablespoon vegetable oil
3 clove garlic -- minced
1 sprig fresh rosemary
1 (27-ounce/796 ml) can whole tomatoes
1 bay leaf
Pasta:
1 package fettuccine -- cooked according to package directions and drained
1/4 cup coarsely chopped fresh parsley 1/4 cup Parmesan cheese -- shaved into ribbons with vegetable peeler
Salt and freshly ground black pepper
For the pine nut lamb meatballs:
Put shredded pieces of bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes.
Put the pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, including the bread, mix thoroughly
you're your hands, careful not to over mix. Form meatballs with hands and put on a large plate or baking tray.
Heat oil in a cast iron pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from
the heat.
For the tomato sauce:
Preheat the oven to 375 degrees F.
Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has caramelized, add the
tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until
the tomato sauce has reduced slightly.
Put the cooked pasta in the center of the plate, spoon the tomato sauce over and put 6 meatballs per serving. Garnish with parsley and Parmesan cheese.
Serves: 4
