Lamb Meatballs with Rosemary
1 lb. ground lamb
1/2 t. oregano
1/2 t. rosemary
1 T. Paprika
1 egg
2 T. Worcestershire sauce
2 slices of onion, diced fine
2 cloves garlic, diced fine
1 piece of bread, torn in small bits
salt and pepper
In large mixing bowl, combine all ingredients and mix well. Heat a couple of tablespoons of oil in large skillet over medium heat. Form meat into 1-1/2 inch meatballs. Slide into skillet and brown, rotating often on all sides - about 15 minutes. Remove from pan and place on paper towel covered plate to drain.
To serve with Alfredo sauce over pasta -
1 jar Alfredo sauce
1/2 small onion, sliced in thin rings
1 clove garlic
salt and pepper to taste
In large pot bring 4 cups water to boil. Add favorite pasta and 1 teaspoon salt. Boil for 7-9 minutes depending on pasta. Drain and return to pan.
While pasta is cooking, remove meatballs from pan to plate and drain most of grease from skillet. Return heat to medium and saute onions for 3-4 minutes, add garlic and cook for 4 minutes more. Pour Alfredo sauce into pan stirring well and scraping sides. Return meatballs to skillet, cover and simmer for 20 minutes or so to heat through and blend flavors. Serve over warm pasta. Serves 4-5.
(Tossing in a cup of broccoli or frozen peas would be a good add to this.)
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