Ingredients:
- Olive oil, for sautéing
- ½ onion, minced
- 2 cloves garlic, crushed
- 1 pound (454 g) ground lamb
- 1 cup (240 ml) breadcrumbs
- 1 egg
- 2 tablespoons (30 ml) grated Manchego
- Salt and pepper
- 2 cups (470 ml) crushed tomatoes
- ¼ cup (60 ml) beef stock
- 1 teaspoon (5 ml) smoked paprika
Method:
In a skillet over medium heat, warm a film of olive oil. Add the onion and garlic. Sauté until softened, 3-5 minutes.
Remove the vegetables from the skillet and set them aside to cool. Keep the skillet around.
In a bowl, combine the ground lamb, breadcrumbs, egg, grated cheese, and cooled onion/garlic mixture. Season with salt and pepper and mix the ingredients until evenly combined.
Heat another film of olive oil in the skillet over medium-high heat. As it warms, roll the meat mixture into 1-inch (2.5 cm) balls.
Add the meatballs to the skillet, being careful not to overcrowd, and brown on all sides, 5-7 minutes.
Transfer the browned meatballs to a paper towel-lined tray.
Lower the heat under the skillet to medium. Add the crushed tomatoes, stock, and paprika to the pan. Stir and bring the mixture to a simmer.
Add the meatballs and reduce the heat to medium low. Simmer the meatballs in the sauce until just cooked through and the sauce has thickened, 18-20 minutes.
Serve immediately.