• Pasolivo Lamb Meatballs Recipe on a countertop next to Pasolivo Il Singolo Olive Oil
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Lamb Meatballs

Lamb Meatballs

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COOKING LABEL
Medium
Prep Time
10 min.
Cook Time
1 hr
Serves
4 servings
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Full Product Description

These lamb meatballs have a beautifully complex flavor thanks to fresh herbs and our Savory BBQ Rub. They're perfectly tender and maintain their great texture and flavor when frozen.

Ingredients
Preparation
  1. Place a large skillet over medium heat. Add the Pasolivo Tuscan Olive Oil, onion, and a pinch of Pasolivo Kosher Flake Sea Salt. Sautee until translucent but not browned, about 5 minutes.
  2. Add the wine and thyme. Cook on high heat until the wine has evaporated completely, about 10 minutes. Remove from heat and let cool in the fridge for at least 5 minutes.
  3. Meanwhile, combine the bread and milk in a small bowl and let soak for 5 minutes.
  4. Combine all the other ingredients for the meatballs in a large mixing bowl and ¼ tsp. Pasolivo Kosher Flake Sea Salt, excluding the Pasolivo Artichoke and Olive Marinara.
  5. Add the soaked bread and cooled onions to the bowl. Using gloved hands gently mash the meatball mixture until homogenous, careful not to overmix.
  6. Place a large pot or dutch oven over high heat. Fry a small test piece in the pot to taste for seasoning. Adjust with additional Pasolivo Kosher Flake Sea Salt if needed.
  7. With oiled hands, roll about 2 Tbsp. worth of the meat mixture onto a parchment lined baking sheet. You should get around 16 meatballs total.
  8. Heat 1 Tbsp. Tuscan Olive Oil in the large pot over medium-high. Brown the first batch of meatballs on all sides, about 1 minute per.
  9. Meanwhile, chill the remaining meatballs in the fridge until ready to fry.
  10. Remove the browned meatballs from the pot and set aside. Wipe out the pot and repeat with the remaining meatballs.
  11. Once browned, add the other meatballs back to the pot and the Artichoke and Olive Marinara. Bring the sauce to a simmer then cover and let cook for 15 to 20 minutes.
  12. Serve with spaghetti, orzo, toasted sourdough, or simply by themselves with a drizzle of Tuscan Olive Oil. Enjoy!
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