These easy little lamb meatballs are cooked perfectly in a rich sauce, and pair so elegantly with our earthy Mesa Pinot. This is the perfect dish for a cold evening by the fire.
• 1 lb. ground lamb
• 1 tbsp. olive oil
• 1 onion, chopped finely
• 2 cloves garlic, minced
• 1 tsp. salt
• 1 tbsp. garam masala
• 1 tsp. chili powder
• 14 ounce can of chopped tomatoes
• 1 cup coconut milk
• ¼ cup white wine
• 1 ½ cups chicken broth
• 1 egg
• 1 cup green peas
In a deep skillet over medium high heat, add the oil and onion and cook through slowly until the onion is translucent, about 10 minutes. Add the garlic and spices and cook 1 minute more until fragrant. Remove half of the mixture and put into a large bowl. Cool slightly. Add the tomatoes, coconut milk, wine, and broth to the skillet and bring to a simmer.
Add the lamb to the onion mixture in the bowl, and mix together with the egg. Form into about 15 small meatballs. Place these into the sauce, cover, and cook for 30 minutes or until done.
Remove the lid for the last 10 minutes of cooking to make the sauce thicken up. Stir in the peas, heat through, and serve.
