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Lamb Meatballs with Pine Nuts and Mint

by Sally Bernstein

Makes 24 small meatballs


2 pounds ground lamb
2 whole eggs
1 cup bread crumbs
½ cup toasted pine nuts, crushed
½ cup chopped fresh mint
½ cup chopped Italian parsley
1 tablespoon coriander, toasted and ground
½ tablespoon cumin seed, toasted and ground
2 tablespoon tomato paste
6 cloves garlic, minced
1 tablespoon kosher salt
½ tablespoon cracked black pepper

In a large bowl, mix ingredients well by hand or with a wooden spoon.  Chill 1 hour.  Preheat oven to 375 degrees.  Roll meat mixture into golf-ball-size meatballs and arrange on a baking sheet.  Cover with foil and bake for 30 minutes.  Remove from oven and serve 2 per person with Romesco Sauce.

Romesco Sauce
Almond, Garlic & Red Pepper Sauce
Makes 4 cups

1 cup almonds, toasted
10 cloves garlic
1 cup extra virgin olive oil
2 tablespoons sherry vinegar
2-3 dried piquin chilies
2 cups charred, peeled, and chopped roasted red bell peppers

Char the red bell peppers over an open flame, on a gas or charcoal grill, or in an oven broiler until the peppers and tomatoes are blackened on all sides.  Remove most of the skin and seeds from the pepper.

In a blended or food processor, puree the almonds, garlic, oil, vinegar, and chilies until smooth.  Add peppers, replace the top and pulse until the sauce is just a bit chunky.  Salt to taste.  This sauce will keep for 4-5 days in the refrigerator.

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