by aargersi
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aargersi's Notes:
Expand1 pound ground lamb Ask a question about this ingredient
1/2 cup finely minced onion Ask a question about this ingredient
2 cloves minced garlic Ask a question about this ingredient
1 cup fresh bread - ripped up (I used the hollowed out centers of my rolls) Ask a question about this ingredient
1/4 cup milk Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/2 cup grated parmesan Ask a question about this ingredient
4 good sprigs of fresh oregano Ask a question about this ingredient
Heat the oven to 400. Whisk together the milk and egg, season with salt and pepper then add the bread and mix it all together thoroughly.
Ask a question about this stepPull the oregano leaves off the stems and chop them up. In a large bowl, mix together the lamb, oregano, parmesan, onion and garlic. Then add the milk and bread mixture and work it all together evenly. Use you hands - it's fun! You might add a bit more salt and pepper too (before your hands get all lamby)
Ask a question about this stepHeat a large skillt to medium high, and just cover the bottom with olive oil. While the skillet is heating form your meatballs - make them about ping-pong ball sized, you should get 20 to 22 meatballs. Wash your hands.
Ask a question about this stepCover a cookie sheet with foil and lightly coat it with olive oil.
Ask a question about this stepCook the meatballs in the skillet for several minutes, until the first side you put in has a nice brown on it, then transfer them to the cookie sheet and into the oven to finish cooking. This will take maybe 10-15 minutes depending on your oven. When the meatballs are cooked, remove them from the oven and set them aside on a plate. Leave the oven on.
Ask a question about this step1/2 cup chopped onion Ask a question about this ingredient
3-4 cloves garlic Ask a question about this ingredient
1 - 28 ounce can of San Marzano tomatoes (juice and all) Ask a question about this ingredient
1/4 cup dry red wine Ask a question about this ingredient
4 good sprigs fresh oregano Ask a question about this ingredient
4 large fresh basil leaves Ask a question about this ingredient
1/2 teaspoon sugar Ask a question about this ingredient
salt and pepper Ask a question about this ingredient
olive oil Ask a question about this ingredient
4 rolls - I found fresh soft egg rolls that were intended to be hot dog buns, perfect sized, but go with what looks good! Ask a question about this ingredient
sliced fontina cheese - a lot or a little depending on how much you love cheese. I went with a lot. Ask a question about this ingredient
Cover the bottom of a largeish saucepan with olive oil, and heat to medium high. Saute the onions for 2-3 minutes, then add the garlic and cook for 2-3 more minutes. Add the tomatoes, then rinse the can with red wine and pour that in too. Add a pinch of salt and a grind of pepper, along with the sugar, and simmer for about 15-20 minutes, until the liquid has reduced down some. You don't want a thin sauce.
Ask a question about this stepTurn off the heat. Using an immersion blender (or transfer to a blender or processor) and blend the sauce thoroughly, then add the fresh herbs (discard the stems) and blend those in too. Taste, adjust the seasoning, and you're done!
Ask a question about this stepAssemble your grinders - cut the top 1/4 or so off the rolls and hollow them out so you have bread "canoes". My canoes kept wanting to tip over so I made each one it's own little aluminum foil support structure to sit in. A canoe in a canoe. Put 2-3 tbs of sauce in each roll then add meatballs to fill them, I was able to fit 4 meatballs per roll. Then top with more sauce (I like a LOT of sauce but this is entirely up to you) and finish them by topping with fontina cheese - again how much is up to you.
Ask a question about this stepInto the oven with them until the cheese is nice and melted. At this point you can run them under the broiler for a little extra golden crust on the cheese. My broiler stinks though so it didn't work that great (note to self - new stove)
Ask a question about this stepTake them out, and ENJOY!!!
Ask a question about this stepI love lamb and your meatballs sound delish!!! I'll be in Texas in November...
Hey we will be in Texas in November too :-) Please call / email so we can get together - OOH - would you have time for a potluck?? If no, we'll at least meet you at Mulberry!
This Rho - Dylander gives your lamb meatball grinders two thumbs up. What a creative idea!
Thanks FB! That means a lot coming from a fellow Rhody! I missed the meatbawl grindah - but no more! (p.s. I ate ... drumroll please ... 2.5 of these over the course of the weekend. Good grief.)
I love it! So as a non-native Rhode Islander, what are your recommendations for the best grinders in the state?
Thanks Mrs Larkin! I am not sure they evoke SPRING really, well unless canoeing is a spring activity??? But they taste good!
Michael is a food critic and established cookbook author -- Ratio: The Simple Codes Behind the Craft of Everyday Cooking is the most recent addition to his vast body of work.
Love the picture and the idea, not a lamb person...these would work with beef though!