Lamb and pine nut meatballs with pasta

Ingredients for 4 servings:

• 125 g white bread, without crust, torn into small pieces
• 125 ml milk
• 600 g lamb, chopped
• 100 g pine nuts, roasted
• 50 g raisins, chopped (optional)
• 2 shallots, peeled and finely diced
• 2 cloves garlic, peeled and squeezed
• 1 ½ tbsp thyme, fresh, chopped
• 1 tsp black pepper, freshly ground
• 1 egg(s)
• 1 tbsp olive oil
• n. B. Salt
• 2 tbsp vegetable oil
• 3 cloves garlic, peeled and finely diced
• 1 sprig(s) rosemary, fresh
• 1 gr. can/n tomatoes, whole, including the liquid
• 1 bay leaf
• 500 g pasta (fettucine)
• 1 handful of fresh parsley, finely chopped
• e.g. Parmesan, finely grated, for sprinkling
• n. B. Salt
• n. B. Black pepper, freshly ground

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Mediterranean pasta dish with lamb

For the meatballs: Place the crushed white bread in a bowl and add the milk to soak. Place the pine nuts, raisins (if using), shallots, garlic, thyme, pepper, salt, egg, and oil in a large bowl and add the squeezed bread. I usually use more garlic, as I really like the combination of lamb and garlic—but that’s a matter of taste. I also like to add a teaspoon of very finely chopped herbs—mint, for example. But that’s also a matter of personal taste. Now mix everything very well and knead—ideally with your hands. With wet hands, form small balls (about 20-30) and place them on a board. Heat the oil in a heavy skillet over medium-high heat and fry the meatballs until evenly browned, turning them constantly. Then remove the skillet from the heat. For the tomato sauce: Preheat the oven to 190°C. Pour the oil into a large, heatproof skillet (roasting pan) and add the garlic and rosemary sprigs until nicely aromatic. Once the garlic has caramelized, add the large can of whole tomatoes (including the liquid), as well as the bay leaf. Stir well and season with salt and pepper. Add the meatballs to the tomato sauce and roast at 190°C for about 30 minutes. The sauce should thicken slightly. Meanwhile, cook the pasta (fettucine is best, and homemade fettucine is even better). Arrange the pasta on a plate, pour the sauce over it, and top with the meatballs. Garnish with chopped parsley and grated Parmesan cheese. A fresh green salad goes well with this dish.