Lamb Meatballs in Tomato Sauce with Sweet Peppers, Capers, and Green Olives

Name: Lamb Meatballs in Tomato Sauce with Sweet Peppers, Capers, and Green Olives
Yield: serves 4
Ingredients: 1 cup fresh bread crumbs, prepared in a food processor from crustless day-old bread; 1/4 cup whole milk; 1 pound ground lamb shoulder; 1 large egg, lightly beaten; 1/2 cup minced yellow onion; 1/4 cup freshly grated pecorino cheese; 3 tablespoons minced flat-leaf parsley; 1 teaspoon minced fresh oregano; 2 teaspoons kosher salt; Freshly ground black pepper; 5 tablespoons extra-virgin olive oil; 1 red bell pepper, cut into 3/4-inch dice; 1 yellow bell pepper, cut into 3/4-inch dice; 2 large cloves garlic, minced; One 28-ounce can plum tomatoes, chopped, with juice; 1/2 cup Cakebread Cellars Sauvignon Blanc; 1/3 cup pitted and halved green olives, such as picholines; 2 tablespoons capers, rinsed; Chopped flat-leaf parsley for garnish

December 22, 2011

Lamb shoulder makes luscious meatballs because the ground meat has sufficient fat. It stays moist, even when reheated, so you can make the dish hours ahead. Brian sometimes makes miniature lamb meatballs to serve to visitors who participate in the winery’s Wine and Food Pairing Experience. In this larger size, the meatballs look and taste as if they were made by an Italian grandmother. Pair with pasta or white beans.

Recipe notes

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