Orecchiette With Tiny Lamb Meatballs

1. 1

   First make the sauce. Saute the onions with a pinch of salt in the olive oil (3 tablespoons) over low heat until translucent.

2. 2

   Add the canned tomatoes and add a pinch of sugar to balance the acidity. Allow to simmer gently for about 20 mins until completely amalgamated. As that happens, prepare the meatballs.

3. 3

   Soak the stale bread in the milk just to soften it. Squeeze the bread dry of excessive moisture, break apart, and add to the ground lamb with the egg, the chopped garlic, parsley and spices. Knead gently to amalgamate everything. Form the balls into tiny meatballs no more than 1/2-inch in size (1/4-inch is ideal).

4. 4

   Heat the extra virgin olive oil (1 cup) over medium heat; if you have a thermometer, it should be 300u00b0 F. Drop the meatballs in the oil and fry until golden brown and crisp. Drain of excess oil.

5. 5

   When the sauce has finished cooking, buzz it all in a food processor or blender. (You can omit this step, but you'll have a slightly chunkier sauce.) Return the sauce to the pan and add the fried and drained meatballs.

6. 6

   Bring a large pot of water to a boil, salt abundantly, and to cook the pasta according to the manufacturer's instructions. Drain the pasta and add it to the sauce, garnishing the dish with cheese, parsley and bread crumbs. Serve and eat immediately.

* Per serving · 4 servings · Values may vary.