Lamb Meatballs with Pine Nuts

By lorik

Ingredients

• 1 egg, lightly beaten
• 1/2 tsp each salt and ground cinnamon
• 1 clove garlic, minced
• 2 Tbsp each fine bread crumbs and catsup
• 1 Tbsp red wine vinegar
• 1/4 cup pine nuts or slivered almonds
• 1 1/2 lbs ground lamb
• 1 Tbsp olive oil
• 1 small onion, thinly slivered
• 1/2 cup Marsala or cream sherry
• 2 tsp lemon juice
• Chopped parsley

Details

Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from sunsetpublishing.com

Preparation

Step 1

Mix egg, salt, cinnamon, garlic, bread crumbs, catsup, and vinegar. Add nuts and lamb; mix lightly. Shape into 1 inch balls (you should have about 48). Arrange, slightly apart, in a baking pan. Bake in a 500 degree oven until well browned (about 10 minutes).

Meanwhile, heat oil in a wide frying pan over medium heat. Add onion and cook, stirring often,until soft (about 10 minutes). Remove pan from heat and set aside.

With a slotted spoon, transfer meatballs to a dish and keep warm. Discard fat from baking pan. Pour a little of the wine into pan, scraping browned bits free; add onion mixture along with remaining wine and lemon juice. Boil over high heat, stirring, until reduced by about half. Pour over meatballs and sprinkle with parsley. Offer with wooden picks.

Per appetizer: 42 calories, 3g protein, 9g carbs, 3g total fat, 15mg cholesterol, 42mg sodium