Ive always been the guinea who hates meatballs. Wouldn’t eat them for years and would always dread Sunday dinner. Turns out, I was wrong.. I just needed a really good meatball. So, I thought about everything I hated in a meatball and changed it. The lamb and olive meatballs were born. Paired them with some spicy eggplant arrabbiata tomato sauce and viola… Lexi likes meatballs.
Im also not a huge fan of pasta… I know.. What kind of Italian am I?! It’s just too heavy and makes me feel bloated so I rather eat something else. I served my balls with some spiraled zucchini noodles but if you want some pasta, go right ahead and boil some up.
Annnndddd guess what?!
I made a video. So go watch me roll some balls.
- 2 lbs Ground Lamb
- 1 cup Panko Breacrumbs
- 1/2 cup Italian Breadcrumbs
- 2 egg yolks
- 6 cloves garlic, minced
- 1.5 tsp oregano
- 1.5 tsp parsley
- 1.5 tsp basil
- 1/2 tsp salt
- 1 tsp black pepper
- 1 cup grated pecorino romano
- 1/2 cup castelvetrano olives, finely chopped
- 2-3 tbsp olive oil
- 1/2 white onion, diced
- 3 cloves garlic, minced
- 1 large eggplant, peeled and diced
- 1 tsp red pepper flakes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can crushed tomatoes
- 1 tsp parsley
- 1 tsp oregano
- 1 tsp basil
- 1 bay leaf
- Preheat oven to 400F.
- Combine all meatball ingredients into a large bowl, Mix well to combine. Roll into equal sized meatballs (a little larger than a golf ball).
- Heat a large cast iron skillet. Add olive oil and sear meatballs for a few minutes on each side until browned.
- Place skillet in the oven for 8-10 minutes. Meatballs should be slightly pink in the center and still be slightly springy to the touch.
- Remove from oven and let rest
- Heat oil, onions and garlic in a medium saucepan.
- Add eggplant, red pepper flakes, salt and pepper. Cook until eggplant is soft.
- Add tomatoes and herbs and simmer for about 20 minutes, until sauce has thickened slightly.
- Spoon over meatballs and zucchini noodles!