So I made meatballs and sauce last week, and i think i have perfected my meatballs. First off, i really prefer just using beef. second, i used all fresh herbs, and much more onion then i did before.
Also, i made them quite small, like golf ball size. And i after pan frying them, i simmered them in my red sauce for a long while.
Also, something different i did with my sauce was that I got two lamb shanks that I seared in a little olive oil until they were brown on all sides and put that in the sauce and cooked it for hours til the meat fell off the bone.
This was my best batch of sauce & meatballs yet!
very exciting.
if you didn't pat yourself on the back so much, i'd be more excited to say that this sounds really, really delicious
haha, sorry. i was a little full of myself. it's just that, i'm italian, and to not make really good meatballs is a pretty embarrassing thing! i was a little overly excited. :-X
I LOVE lamb shanks! (that's a whole other forum!) We had an impromptu dinner guest a few weeks ago, and I happened to have bought 3 lamb shanks, thinking I'd have leftovers, but he partook of the extra. I'd never seen a shank bone so clean!
haha, it's such a good feeling when you know people really enjoy something you worked hard on.
so, how did you make it?
I salted, peppered and floured the shanks and browned them in olive oil in a dutch oven. Then I took em out and put em on a platter.
In my food processor, I created a paste with carrots, celery, onion and a little garlic. I sauteed that in a dutch oven for about ten minutes, until softened. I cleared a little spot in the bottom of the pot and browned some tomato paste. I added a bottle of merlot, a few bay leaves and sprigs of fresh rosemary, and put the shanks back in. I put them in the oven for about 2 hours at like 350.
After the 2 hours, I added lots of potatoes and carrots chopped really big and let them cook with the lamb for another hour. I served it with lots of warm crunchy bread to soak up the juice. I loved it!
that sounds awesome!! yum! maybe i'll do that this week.