This unique recipe for lamb meatballs in brandy-infused sauce hails from the picturesque village of Tahull in the Pyrenees Mountains. It's a delightful and flavorful dish that can be prepared in advance and reheated for even better flavor.
In a medium bowl, combine the ground lamb, egg, mashed garlic, chopped parsley, salt, and black pepper.
In another medium bowl, soak the bread crumbs in the wine.
Add the crumb mixture to the lamb mixture and mix well.
Shape the mixture into approximately 30 (1-inch) meatballs.
For Brandy Sauce:
Over high heat, heat the 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 them occasionally, until they are browned on all sides.
Add the finely chopped onion and cook, stirring, until the onion becomes wilted and transparent.
Pour in the brandy, and while 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, and season with salt.
Reduce the heat to low, cover, and simmer for 45 minutes.
Notes / Tips / Wine Advice:
If you're using an earthenware dish, serve the hot lamb meatballs directly from it, or transfer them to a serving platter.These lamb meatballs in brandy-infused sauce offer a unique and delectable taste. Prepare them in advance for enhanced flavor and enjoy this delightful dish with friends and family!