Saturday Beefcake Recipe: Braised Lamb Meatballs alla Siciliana

Braised Sicilian Lamb Meatballs [from The James Beard Foundation]
from: Michael White, Fiamma Osteria New York City

Sauce:
2 tablespoons extra-virgin olive oil
1 small white onion, chopped
3 cloves (medium) garlic, sliced
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano





Meatballs:
1 pound ground lamb
1⁄4 cup pine nuts
1⁄4 cup raisins [try currants]
1⁄4 cup freshly grated Parmigiano-Reggiano [try pecorino romano or reggianito]
1⁄4 cup unseasoned bread crumbs
3 large eggs
2 medium cloves garlic, minced
1 teaspoon salt
Freshly ground black pepper
Olive oil as needed for sautéing




1. In a medium saucepan, heat the olive oil over medium-high heat. Add the onion and garlic and sauté until soft, about 5 minutes.
2. Add the tomatoes and oregano and simmer for about 10 minutes, until the flavors blend.
3. To prepare the meatballs, combine the lamb, pine nuts, raisins, parmigiana, bread crumbs, eggs, garlic, salt, and a generous amount of black pepper in a large bowl and mix well.




4. Heat about 1⁄4 inch of olive oil in a large, nonstick sauté pan. Form meatballs using about 1⁄4 cup of the meat mixture for each and place them in the hot oil.
5. Fry the meatballs until they are browned on all sides, about 10 minutes.
6. Transfer the meatballs to the simmering sauce. When they are all in the sauce, turn down the heat, cover the pan, and simmer for about 1 hour.
7. Serve these meatballs as a hearty dish (antipasto) on their own, or over pasta.