Blue Cheese Lamb Meatballs

Submitted by terri2mail

"Gluten Free and FODMAP Friendly"

 

• Ready In: 1hr 15mins
• Ingredients: 11
• Yields: 32 Meatballs
• Serves: 8

ingredients

• 2 lbs ground lamb (kept cold)
• 1⁄2 teaspoon sea salt
• 1 1⁄2 teaspoons fresh ground black pepper
• 2 tablespoons dried oregano
• 1 tablespoon paprika
• 1 pinch cayenne pepper
• 1 tablespoon coriander seed, coarsely ground
• 1⁄4 cup freshly chopped chives
• 1 cup red wine, divided
• 6 ounces blue cheese (crumbled) or 6 ounces cheese, of choice
• 2 cups tomato sauce

directions

1. Using electric mixer with paddle attachment, mix lamb and all spices for about 1 minute.
2. Reduce speed and add 1/2 cup wine. Increase speed to high and mix for 1 minute until mixture looks sticky.
3. Scoop out 32 equal portions of mixture onto a tray. Flat into patties.
4. Place a piece of Cheese in the centre of each patty and wrap meat around to form a ball. Can be refrigerated until ready to use.
5. I.
6. In a skillet, lightly sear on medium-high heat. Transfer to a large saucepan. Repeat until all balls are seared put aside. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.
7. Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 minutes. Once you reach a solid simmer, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low for 2 more minutes.
8. Salt to taste and serve.