Lamb Meatball Sandwich with Minted Tomato Sauce

Panini con le Polpettine D’Agnello alla Menta

Cooking With Nick Stellino
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Ingredients:

1 recipe Sfincionello Buns shaped into 6" oblongs
1 ½ pounds ground Lamb
¾ cup freshly grated Romano cheese
¾ cup Italian Style Bread Crumbs
2 Eggs
8 large cloves Garlic, minced
1 Tablespoon chopped fresh Mint
½ teaspoon Salt
½ teaspoon freshly ground Black Pepper
½ teaspoon ground Cumin
¼ teaspoon Sugar
1/8 teaspoon ground Cinnamon
4 Tablespoons Olive oil
1 cup Tomato Sauce
1 cup Beef Stock
2 Tablespoons chopped fresh Mint
¼ teaspoon Salt
¼ teaspoon freshly ground Black Pepper
1 cup grated Imported Provolone cheese

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Makes 8 sandwiches
Printable Version
Prepare the Sfincionello Buns.
In a large bowl, combine the ground lamb, romano cheese, bread crumbs, eggs, garlic, mint, salt, pepper, cumin, sugar and cinnamon. Knead the mixture together to form a smooth, even paste. Dampen your hands with water and shape the meat into 24 slightly oblong meatballs, roughly 2"x 1 ½".
Heat a large, deep saute pan over medium high heat and brown the meatballs in olive oil, 5-6 minutes. Pour in the beef stock, tomato sauce, salt pepper and mint and bring to a boil. Reduce the heat and simmer until the sauce has thickened slightly and the meatballs are cooked through 25-30 minutes.
Slice the buns not quite all the way through and place 3 meatballs and a few tablespoons of sauce into each bun. Top with cheese and place under a preheated broiler until the cheese melts, 1-2 minutes.
Serve immediately with additional sauce alongside.
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