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1
Place bread pieces in a small bowl and drizzle with the red wine.
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2
Allow bread mixture to stand for 5 minutes.
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3
In a large bowl, combine the lamb, egg, chopped garlic, parsley, and moistened bread.
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4
Season with salt, pepper, and Essence.
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5
Roll meat into small bite size balls, about 1 tablespoon each.
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6
Cover and refrigerate for 30 minutes or up to overnight.
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7
Place the flour in a small bowl; working in batches, dredge the meatballs in the flour.
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8
Shake off any excess flour.
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9
Pour 1/4 cup olive oil into a large saute pan with straight sides and heat the oil until almost smoking over high heat.
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10
Add the meatballs, in batches, and fry until well browned, gently rolling to brown all sides, about 4 minutes per batch.
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11
Remove the meatballs with a slotted spoon and drain on a paper towel-lined plate.
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12
Repeat with remaining batches.
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13
Wipe the pan clean and add the remaining 2 tablespoons of olive oil.
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14
Place over medium-high heat and, when hot, add the onions.
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15
Cook until softened, about 3 minutes.
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16
Add the white wine and chicken stock and bring to a boil.
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17
Add the reserved meatballs and cover.
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18
Reduce the heat to a simmer and cook, covered, for 1 hour and 15 minutes.
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19
While the meatballs are cooking, combine the almonds, garlic clove, and mint in a food processor and pulse until a finely ground paste is formed.
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20
Set aside.
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21
When the meatballs are tender, uncover and add the almond paste to the broth.
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22
Stir to combine and remove from the heat.
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23
To serve, place several meatballs in a small dish and spoon some of the sauce over the tops.
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24
Serve with toothpicks or small forks.
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25
Combine all ingredients thoroughly and store in an airtight jar or container.
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26
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
