Recipe courtesy of Roger Mooking
Pine Nut Lamb Meatballs with Pasta
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy
Total:
1 hr 30 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Lamb Meatballs:
  • 1 1/2 cup ciabatta, crusts removed and shredded
  • 1/2 cup milk
  • 1 1/4 pounds ground lamb
  • 1/2 cup pine nuts, toasted
  • 1/3 cup dried currants
  • 2 shallots, minced
  • 1 clove garlic, minced
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • 1 teaspoon freshly ground black pepper
  • 1 egg
  • 1 tablespoon olive oil
  • Salt
Tomato Sauce:
  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 sprig fresh rosemary
  • 1 (27-ounce/796 ml) can whole tomatoes
  • 1 bay leaf
  • 1 (17-ounce/500 g) package fettuccine, cooked according to package directions and drained
  • 1/4 cup coarsely chopped fresh parsley 1/4 cup Parmesan cheese, shaved into ribbons with vegetable peeler
  • Salt and freshly ground black pepper

Directions

For the pine nut lamb meatballs: Put shredded pieces of bread in a small bowl, cover with milk and soak until bread becomes soft, approximately 10 minutes. Put the pine nuts, dried currants, shallots, garlic, thyme, black pepper, salt, egg, and oil in a large bowl, including the bread, mix thoroughly you're your hands, careful not to over mix. Form meatballs with hands and put on a large plate or baking tray. Heat oil in a cast iron pan over medium to high heat, add the meatballs and fry until meat has browned, turning frequently. Remove the meatballs from the heat. For the tomato sauce: Preheat the oven to 375 degrees F. Heat the oil in a large wide-mouthed pan over medium-high heat, add the garlic and rosemary to infuse the oil. Once the garlic has caramelized, add the tomatoes and bay leaf, stir, season with salt and pepper. Add the meatballs to the tomato sauce, put in the oven for approximately 30 minutes, until the tomato sauce has reduced slightly. To serve: Put the cooked pasta in the center of the plate, spoon the tomato sauce over and put 6 meatballs per serving. Garnish with parsley and Parmesan cheese.

Categories:

IDEAS YOU'LL LOVE

Aromatic Lamb Meatballs

Lamb Meatballs and Collard Dolmades

Pine Nut Bread Salad

Recipe courtesy of Roger Mooking

Pine Nut Brittle

Recipe courtesy of Roger Mooking

Pine Nut Cookies

Recipe courtesy of Giada De Laurentiis

Pine Nut Cookies: Pinocatte

Recipe courtesy of Mario Batali

Escarole with Pine Nuts

Recipe courtesy of Ellie Krieger

Escarole and Pine Nuts

Recipe courtesy of Mario Batali

Kale and Pine Nut Salad

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Luke Nguyen's France

7:30am | 6:30c

Luke Nguyen's France

8:30am | 7:30c

Luke Nguyen's France

9:30am | 8:30c

Cupcake Wars

10am | 9c

Cupcake Wars

11am | 10c

Cupcake Wars

12pm | 11c

Cupcake Wars

1pm | 12c

Cheap Eats

2pm | 1c

Cheap Eats

2:30pm | 1:30c

Cheap Eats

3pm | 2c

Cheap Eats

3:30pm | 2:30c

Cheap Eats

4pm | 3c

Cheap Eats

4:30pm | 3:30c

Cheap Eats

5pm | 4c

Cheap Eats

5:30pm | 4:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Great Food Truck Rally

8pm | 7c

Man Fire Food

9:30pm | 8:30c

Big Bad BBQ Brawl

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Man Fire Food

1am | 12c

Man Fire Food

1:30am | 12:30c

Big Bad BBQ Brawl

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here