Spice CaorAcla Lamb Meat Balls
For the meat balls:
1 kg minced CaorAcla lamb
500 g torn rustic bread (crusts removed)
400 ml milk
1 tablespoon red chili flakes
150 g chopped parsley
zest of 1 lemon
220 g grated parmigiano reggiano
2 shallots finely minced
1 head of roasted garlic
salt and pepper to taste
rape seed oil for browning
For the sauce:
2 400 g tins of whole peeled san marzano tomatoes
1 lrg onion finely diced
1 bunch of fresh marjoram
400 ml lamb stock or beef bouillon
400 ml red wine
extra virgin olive oil for sauteeing
For the salad:
1 bulb of fennel finely shaved
1 jar of arbequina olives drained and chopped
1 bag of rocket leaves
good extra virgin olive oil and balsamic for dressing
1 hand full of fresh basil leaves to tear
parmigiano reggiano to shave
1 lemon for squeezing
For the meat balls: have the lamb mince ready in a large bowl. in a separate bowl combine the torn bread and the milk and allow the bread to soak for at least 10 min. add the bread mix to the lamb mince along with the rest of the ingredients. mix everything together with your hands. form the mixture into 60 g balls. brown the balls in a skillet with hot oil and set aside.reserve the balls in a shallow baking dish.
For the sauce: sweat the onion in the olive oil until translucent. add the wine and reduce by 1/2. add the lamb stock or bouillon , tomatoes , and marjoram and simmer for 1 hour. pre heat the oven to 150 degrees. then pour the sauce over the meat balls in the baking dish. cover with tin foil and bake for 90 minutes.
For the salad: just before serving combine the rocket, fennel and chopped olives in a small bowl. dress the salad with olive oil and balsamic vinegar salt and pepper.
To serve. place 3 meat balls on a plate with some of the cooking sauce. add some of the salad on top of the meat balls. garnish with the torn basil and shaved parmigiano reggiano. finish with a bit of fresh squeezed lemon.