Lamb Meatballs Elevate Pasta

At Forty Five Lamb Meatballs
Heringers Olde Fashioned Quality Meats – Steveston, BC

You can kick pasta up a notch quite easily with lamb meatballs. My daughter and I were invited to supper by a good friend. She served jumbo spicy lamb meatballs soaked in a tart tomato sauce and bursting with fresh basil flavour. They were nestled in a bed of noodles. Oh my, so delicious! I couldn’t believe it when Arleen let me in on her secret. She bought the lamb meatballs pre-cooked at the local meat shop.

So, this past weekend my husband and I made the pilgrimage from Vancouver out to Steveston to visit Heringers Olde Fashioned Quality Meats. It was worth it. Such a charming shop, I felt like I stepped through the door into an Italian village.  We were greeted by displays of gleaming jars of passata and jams, boxes of pasta of all shapes and sizes direct from Italy, and a wide selection of cheese and olives. The fresh meat case with choices of cooked offerings and plenty of helpful service meant we left with everything needed to make supper that night.

If you don’t have such a shop close by, then you can try this simple recipe along with your favorite pasta.  Buon appetito!.

Lamb Meatballs

Lamb Meatballs At Forty Five1 pound ground lamb
3/4 pound ground pork
½ cup finely chopped onion
2 slices dry bread soaked in ¼ c milk
1 egg
1 ½ tsp salt1 tsp curry
¼ tsp coarse ground pepper
1 tsp cumin
1 tsp coriander
¼ c chopped walnuts

Combine lamb, pork and onions.
Beat egg slightly and add spices. Add egg mixture and bread mixture to meat and nuts.
Mix well.
Form in balls around 2 inches in diameter.
Place meatballs into simmering passata sauce.
Cover and simmer well for about 1 hour.
Makes about 15 – 20 meatballs.

Passata Sauce

carmelina-tomato-At Forty Five
Passata is a medium-thick, uncooked tomato sauce made from crushed and strained tomatoes that bursts with garden fresh flavour. Carmelina Passata captures the goodness of Italian San Marzano tomatoes in a jar.

1 medium onion, finely chopped
2 T olive oil
3 garlic cloves, minced
1 cup red wine (optional)
2 28-ounce (695 grams) jars of Passata or pureed canned tomatoes
1/2 tsp dried oregano
1 bunch (3 T chopped basil, plus some for garnish)
1 tsp table salt
¼ tsp coarse ground pepper
3 T lemon juice (juice of one lemon)

Saute onion in olive oil.
Add all ingredients and bring sauce to a boil, stirring occasionally.
Reduce heat and simmer.

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