David Rocco's Dolce India Dinner Eggs Lunch Meat

Lamb Meatballs

By David Rocco’s Dolce India 


For the meatballs:

– 2 lbs. finely minced lamb
– 1 medium onion, finely
– 1 bunch mint
– 4 tbsp. extra virgin olive oil, for frying
– 1/4 cup pine nuts, whole
– ½ cup Parmigiano cheese, freshly grated
– 1 egg
– Salt QB
– Pepper QB

For the sauce:

– 2-3 cloves garlic, whole
– 3 tomatoes, diced
– 2-3 green chilies
– 4 tbsp. extra virgin olive oil
– 2 sprigs rosemary, whole
– Salt, QB
– White pepper, QB


Heat up your olive oil in a skillet or pan over medium high heat. Sautee your onions, mint and pine nuts until the onions are soft and golden.

In a large bowl, thoroughly mix together your lamb, sautéed onions, Parmigiano cheese, and your egg. Season with salt and pepper, and make small balls. Fry them up in olive oil until there’s a bit of a crust on the outer layer.

In a new pan, flavor up your olive oil with the garlic and rosemary, and then remove them. In go your diced tomatoes and add salt and pepper. Add in your meatballs and let everything simmer for 10 minutes. Serves 4.

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