Christmas Recipe Greek Mini-Meatballs

Do your friends like mini-meatballs as much as mine do? These have a slightly sweet sauce with a hint of cinnamon. If you have a good butcher who can provide you with lean ground lamb (ground lamb can be quite fatty, so ask to be sure), use it instead of the ground round. If you have any doubt about the lamb’s fat content, ask the butcher to grind trimmed boneless leg of lamb. The fresh mint not only adds flavor, but color as well. If you aren’t a mint fan (although it is especially delicious with lamb meatballs), use parsley or even basil.

Makes about 100 meatballs; 16 to 24 servings

Make Ahead: The meatballs can be made up to 2 days ahead.

Ingredients for Sauce:
^ 3 tablespoons extra virgin olive oil
^ 1 large onion, finely chopped
^ 1 garlic clove, minced
^ One 28-ounce can crushed tomatoes in tomato purée
^ 2 tablespoons light brown sugar
^ 2 tablespoons red wine vinegar
^ 11⁄2 teaspoons dried oregano
^ 1⁄4 teaspoon ground cinnamon
^ 1⁄4 teaspoon crushed hot red pepper

Ingredients for Meatballs:
^ 3 pounds lean ground lamb or ground beef round (85 percent lean)
^ 1 medium onion, grated through the large holes of a box grater
^ 2 garlic cloves, crushed through a press
^ 3⁄4 cup dried bread crumbs
^ 2 large eggs, beaten
^ 1 tablespoon dried oregano
^ 1 tablespoon salt
^ 3⁄4 teaspoon freshly ground black pepper
^ 1⁄4 cup chopped fresh mint or parsley (see Note)

Preparation:
1. To make the sauce, heat the oil in a large Dutch oven or saucepan over medium heat. Add the onion and cook, stirring often, until golden brown, about 8 minutes. (The onion should be cooked to golden brown to bring out its natural sugars, but do not scorch it.) Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomatoes, brown sugar, vinegar, oregano, cinnamon, and crushed red pepper. Bring to a boil, then reduce the heat to medium-low and simmer, stirring often, until slightly thickened, about 30 minutes. Set the sauce aside.

2. Meanwhile, make the meatballs. Position racks in the center and top third of the oven and preheat to 400°F. Lightly oil two rimmed baking sheets.

3. In a large bowl, combine all of the meatball ingredients until well mixed (your hands will do the best job). Occasionally rinsing your hands in water, roll level tablespoons of the meat mixture into balls. Place the meatballs on the baking sheets.

4. Bake until the meatballs are cooked through (cut into one to check), switching the position of the baking sheets from top to bottom and front to back halfway through baking, about 30 minutes. Stir the meatballs into the sauce. Stir in 2 tablespoons of the mint. (If making the meatballs and sauce ahead, cool, cover, and refrigerate. To reheat, stir 1 ⁄4 cup water into the sauce. Cover and cook over low heat, stirring often, until heated through, about 20 minutes.)

5. Transfer the meatballs and sauce to a large chafing dish or electric slow cooker. Sprinkle with the remaining 2 tablespoons mint and serve with toothpicks and a small bowl to collect the used toothpicks.

Note: To chop herbs for garnish, prepare them as close as possible to serving time, or they may discolor. Wash the herbs in a bowl of cold water, spin dry in a salad spinner, then chop. If necessary, place the herbs in a small bowl, cover with a moist paper towel, and refrigerate until ready to use.

This recipe was published in 'Christmas 101 - p15'.