- 2lbs ground lamb
- 1/4cup grated aged Manchego cheese
- 1cup bread crumbs (French bread or other good quality)
- 1/4cup dry red wine
- 2tbsp olive oil
- 5cloves garlic, crushed
- 4tbsp chopped parsley
- 2tsp sea salt
- 1/2tsp freshly ground black pepper
- 1small onion, chopped
- 1/4cup dry vermouth
- 1cup beef broth
- 1/4cup tomato sauce
In a large bowl, mix the lamb, eggs, cheese, garlic, parsley, salt and pepper.
In a separate bowl, pour the wine over the bread crumbs until it is absorbed, then add to the meat. Mix well. Form about 24 meatballs.
Heat the oil in a large casserole and brown the meatballs well. Add the onion and cook until it is soft. Pour in the vermouth. Carefully light the liquid with a grill lighter, careful to avoid the flames. Stir until flames are extinguished. Add the broth and the tomato sauce. Cover and cook on low for 45 minutes.
You may garnish the meatballs with toasted pine nuts or almond slivers.