Lamb Meatball Sandwich with Minted Tomato Sauce
Panini con le Polpettine D’Agnello alla Menta
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.
