Lamb Meatballs

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Breadcrumbs

  Cooks' Ingredients, Dried, White - Waitrose

  100g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Ground lamb

  Raw

  12 oz or 339g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Onions

  Sweet, raw

  ⅛ onion or 41g

• Parsley

  Raw

  1 tbsp or 4g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Garlic

  Raw

  ¹⁵⁄₁₆ clove or 3g

• Mint

  Freshdirect

  ³⁄₁₆ tablespoon or 0.5g

• Cinnamon

  Spices, ground

  ¼ tsp or 0.6g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Allspice

  Spices, ground

  ¼ tsp or 0.5g

• Salt

  Table

  15 dash or 6g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  ⅛ tbsp or 2g

• Onions

  Raw

  1 cup, chopped or 160g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Bay

  Castella

  1g

• Cinnamon

  Spices, ground

  100g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Tomato sauce

  Canned

  2 cup or 490g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Feta

  Trader Joe's

  4 oz or 113g

Directions

1. Heat the oven to 400°F. In a small bowl, combine the breadcrumbs and milk; let sit about 10 minutes. Put the lamb in a medium bowl. Squeeze the excess milk out of the breadcrumbs and add them to the lamb. Add the egg, onion, parsley, oregano, garlic, mint, cinnamon, paprika, allspice, 1/2 tsp. salt, and a few grinds of pepper. With your hands or a rubber spatula, gently work the mixture together until thoroughly combined. Moisten your hands and shape the mixture into 16 balls and arrange them on the baking sheet. Bake the meatballs until cooked through and browned on top, 20 to 25 minutes. Heat the oil in a saucepan over medium-low heat. Add the onion and cook, stirring frequently, until softened, about 8 minutes. Stir in the oregano, bay leaf, cinnamon stick, and allspice. Raise the heat to medium high and add the wine. Simmer for a minute or two until slightly reduced and then add the tomato sauce and 1/2 cup water. Bring the sauce to a boil and reduce the heat to medium low. Let the sauce cook at a gentle simmer, stirring occasionally, for 30 minutes. Add more water if it seems too thick. Add the baked meatballs to the sauce, turning to coat them. Cover the pan partially and cook until the meatballs are heated through, about 5 minutes. Discard the bay leaf and cinnamon stick and season to taste with salt and pepper. Serve the meatballs and sauce sprinkled with the feta.