two pounds ground lamb shoulder
one lemon, two quarts water, half cup salt
two large eggs
half cup bread crumbs
quarter cup pitted chopped kalamata olives
quarter cup chopped parsley
quarter cup crumbled feta cheese
quarter cup chopped mint
one teaspoon dried oregano
two garlic cloves, minced
1.5 tsp salt
one quarter of the preserved lemon
half cup diced onion
cracked black pepper
ground red pepper flakes
one box Pomi strained tomatoes
small can crushed san marzanos
Boil the lemon in water and salt for 15 minutes.
Chill it in ice water until it is cool.
Mince one quarter of the preserved lemon.
Add the mint, parsley, bread crumbs, feta, olives, lemon, oregano, garlic, and salt to a vessel.
Add the eggs and mix thoroughly.
This is the ground lamb shoulder. Our butcher pulled a beautiful whole leg of lamb still on the bone out of the case, cut the shoulder meat off the bone, and trimmed it to leave the perfect amount of fat before grinding it for us.
Add the meat to the vessel, and mix thoroughly with your hands.
Form the balls and arrange them in an oiled baking pan. Bake them in a preheated 450 degree oven.
Sautee the diced onion in olive oil on low until soft and translucent.
Add dried basil, black pepper, and red pepper. Sautee for a minute or two, and then add the tomatoes. Continue to sautee the sauce while the meatballs bake, salting to taste.
Meatballs are done. I tasted one that I baked earlier, and they could have used a little more salt, so I sprinkled some on top after they came out of the oven. But it would have been better to have incorporated that salt into the balls rather than on top.
Put the balls in the sauce, and continue to cook on low for ten minutes with very gentle occasional stirring.
Scoop out a perimeter piece of the sourdough, put in some balls, spoon a bit of extra sauce on top, and grate some reggiano. Magnifico!!!!!