Classic meatballs with a spanish style sofrito sauce. This is a great party dish to make ahead of time and leave on the stove till it’s time to serve. You can also sub beef, chicken, pork, a mixture or whatever for the lamb.

Serves: a bunch
Time: an hourish


Mise en Place
STAPLES VEGGIES
1/2 cup panko 1/4 cup onion, minced
1 tbs dry vermouth 1 tsp parsley minced
canola oil 1 clove garlic, finely chopped
1 tsp kosher salt DAIRY
a few grinds of black pepper 1 egg beaten
28 oz crushed tomato MEAT
1 medium onion (#2) chopped 1 lb ground lamb
4 clove garlic
3 tbs olive oil
1/2 tbs sweet smoked paprika

Equipment
1 skillet
1 bowl
1 sheet pan
1 scale, (optional)
1 dutch oven
1 stick blender

Directions
Step Action
1 over medium low heat, sweat 1/4 cup onions with some oil and a pinch of salt about 10 minutes
2 when onions are soft, add garlic and cook for one minute
3 add vermouth, cook 30 seconds and evac to bowl and let cool a bit
4 add panko, salt, pepper, egg, and parsley to bowl, stir to combine
5 fold in meat
6 make meatballs, i like to keep them evenly sized so i use the scale and make 65 gram sized balls. stash them on sheet pan
7 decide how many meatballs you want to eat now, and stash the rest in the freezer
8 wipe out skillet, add fresh oil and bring to medium high heat
9 brown the meatballs in batches, 2-3 minutes per all sides, set aside
10 meanwhile, in dutch oven, cook onion #2 with a pinch of salt in olive oil till soft, 20ish minutes
11 add garlic and cook 1 minute more
12 add tomato and paprika, bring to temp, and then use stick blender to blend.
13 add meatballs and cook on low 2 hours
14 serve this amazing delicousness