Public House's Lamb Meatball Sandwiches Recipe | Tasting Table
Prep Time:
Cook Time:
Servings:
4 sandwiches
Ingredients
  • 1 pound ground lamb
  • ¼ pound ground pork
  • ¼ cup chopped flat-leaf parsley
  • 2 teaspoons chopped fresh mint leaves
  • 1 teaspoon fresh thyme leaves
  • Zest of 1 lemon
  • ½ teaspoon chile powder
  • ¼ teaspoon cayenne pepper
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 cup finely diced yellow onion
  • 1 cup white wine
  • ½ teaspoon crushed saffron threads
  • 1 cup stewed canned tomatoes (such as Muir Glen), roughly chopped
  • 4 Italian or French rolls, split lengthwise
Directions
  1. Preheat the oven to 350˚ and line a baking sheet with parchment paper.
  2. Make the meatballs: In a large bowl, mix the lamb with the pork, parsley, mint, thyme, lemon zest, chile powder, cayenne and ¾ teaspoon salt until well combined. Shape the mixture into 20 golf-ball-size meatballs and arrange them on the baking sheet. Bake until browned and cooked through, about 18 minutes.
  3. Make the sofrito: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, until soft and translucent, about 6 minutes. Increase the heat to medium-high and add the wine and saffron. Simmer the wine until reduced by half, about 4 minutes. Stir in the tomatoes and cook until the sauce thickens slightly, about 3 minutes. Season with salt.
  4. Stir the meatballs into the sofrito. Stuff 5 meatballs inside each roll. Spoon the sofrito over the top and serve immediately.