Savory Lamb Meatballs
- 1 Tbsp extra-virgin olive oil
- ½ cup onion, diced
- 1 clove garlic, minced
- ½ cup dry red wine
- ¼ tsp black pepper, freshly ground
- 1 – 28 oz can of diced tomatoes
- 3 Tbsp parsley, minced
Preheat the oven to 400°F.
Gently combine meat, breadcrumbs, egg white, onion, red pepper, garlic, coriander, and salt in a large bowl.
Scoop with spoon and shape into little meatballs, about 48.
Place on a parchment-lined baking sheet and bake for 12 minutes
For the sauce, heat oil in a large saucepan over medium heat.
Add onion and stir until lightly golden.
Add garlic, wine, and black pepper. Bring to a simmer over medium-low heat until the wine has reduced by half.
Add the tomatoes and return to a simmer on low for 12- 15 minutes.
Add the meatballs, parsley and toss to coat. Heat through and serve.