Lamb Meatballs in Brandy Sauce
Lamb Meatballs in Brandy Sauce
Lamb Meatballs in Brandy Sauce
Equipment
- medium bowl
Ingrediënten
- 1 pound ground lamb
- 1 large egg
- 2 garlic cloves mashed
- 2 tablespoons finely chopped fresh flat-leaf parsley
- Kosher or sea salt to taste
- 1 tablespoon coarsely ground black pepper
- ½ cup bread crumbs
- 2 tablespoons dry red wine
- 1 tablespoon olive oil
- 1 small onion finely chopped (about ⅓ cup)
- 2 tablespoons brandy
- 4½ teaspoons tomato sauce
- ½ cup low-sodium beef or lamb broth
Instructies
- In a medium bowl, mix ground lamb, egg, mashed garlic, parsley, salt, and black pepper.
- In another medium bowl, soak bread crumbs in red wine.
- Add the crumb mixture to the lamb mixture and mix well.
- Shape into approximately 30 (1-inch) balls.
- Over high heat, heat olive oil in a shallow earthenware casserole dish or Dutch oven large enough for all the meatballs to fit in one layer.
- Add the meatballs and cook, turning occasionally, until browned on all sides.
- Add the finely chopped onion and cook, stirring, until wilted and transparent.
- Add the brandy and, standing well away from the casserole dish, ignite the liquid with a match or kitchen lighter.
- Stir until the flames die out.
- Stir in the tomato sauce and broth.
- Season with salt.
- Reduce the heat to low, cover, and simmer for 45 minutes.
- If using earthenware, serve hot in the dish, or transfer to a platter.
Notes / Tips / Wine Advice:
This dish can be prepared in advance, stored covered in the refrigerator, and reheated for enhanced flavor.
Nutritional Information
Calories: 250 kcal
