Orecchiette With Tiny Lamb Meatballs

Food52

Orecchiette With Tiny Lamb Meatballs Egg-Topped Soba Noodles with Asparagus and Prosciutto Egg-Topped Soba Noodles with Asparagus and Prosciutto Stellar Quinoa Burger Stellar Quinoa Burger

Photo by James Ransom/Food52

Tweaks for the littles

Skip the harissa for a milder taste.

Get the recipe on Food52

Ingredients

For the Sauce and Pasta

1 medium-sized onion, minced

3 tablespoons extra virgin olive oil

14 ounces can of San Marzano tomatoes, whole

Pinch of salt

Pinch of sugar

1 pound Orecchiette Pasta (I recommend either Benedetto Cavalieri or Rustichella D’Abruzzo)

1/2 cup aged Pecorino Toscano, grated

1/4 cup parsley, minced

1/4 cup toasted breadcrumbs

For the Lamb Meatballs

1/2 pound ground lamb (medium to fine grind)

1-2 ounces stale bread

2-4 tablespoons milk

1 egg

1 clove of garlic, finely minced

1/4 cup parsley, finely chopped

1 tablespoon harissa

1 teaspoon ground coriander

1/2 teaspoon ground ginger

Salt and pepper, to taste

1 cup extra virgin olive oil

More Recipes

View All Recipes