1 lb ground beef
1 lb ground lamb
2 cloves of garlic
1 cup breadcrumbs
1/2 tsp cumin
4 Tbsp red wine
1 tsp of salt
1 tsp of black pepper
3 Tbsp olive oil
Finely mince the garlic and combine that with all of the remaining meatball ingredients in a bowl until nicely mixed.
Shape the meat mixture into oblong ground lamb meatballs.
Heat up a large skillet (medium-high) and add a bit of olive oil. Brown the ground lamb meatballs on all sides (roughly 2 minutes per side). Don’t crowd the ground lamb meatballs – create additional batches if necessary. Remove the browned ground lamb meatballs from the pan and set aside for now.
2 large tomatoes
2 large shallots
1 tsp tomato paste, diluted in 1 cup of water
1/4 cup olive oil
1 cup green olives
Now, prepare the sauce. Very finely mince the shallots and sauté over medium heat. After about 5 minutes, add the very finely diced tomatoes and tomato paste mixture. Scrape any browned bits from the pan. Raise to a boil and then drop the temperature down to a simmer for about 10 minutes (or until the sauce has thickened to your liking).
With the sauce ready, return the ground lamb meatballs to the pan with the sauce. Also add the olives and allow this to simmer (loosely covered) for 10 minutes.
These ground lamb meatballs go great with either fried potatoes, rice, or buttered noodles. Enjoy!