Blue Cheese Lamb Meatballs

• 2 lbs ground lamb (kept cold)
• 1/2 teaspoon sea salt
• 1 1/2 teaspoons fresh ground black pepper
• 2 tablespoons dried oregano
• 1 tablespoon paprika
• 1 pinch cayenne pepper
• 1 tablespoon coriander seed, coarsely ground
• 1/4 cup freshly chopped chives
• 1 cup red wine, divided
• 6 ounces blue cheese (crumbled) or 6 ounces cheese, of choice
• 2 cups tomato sauce

1. Using electric mixer with paddle attachment, mix lamb and all spices for about 1 minute.
2. Reduce speed and add 1/2 cup wine. Increase speed to high and mix for 1 minute until mixture looks sticky.
3. Scoop out 32 equal portions of mixture onto a tray. Flat into patties.
4. Place a piece of Cheese in the centre of each patty and wrap meat around to form a ball. Can be refrigerated until ready to use.
5. I.
6. In a skillet, lightly sear on medium-high heat. Transfer to a large saucepan. Repeat until all balls are seared put aside. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.
7. Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 minutes. Once you reach a solid simmer, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low for 2 more minutes.
8. Salt to taste and serve.

ground lamb, salt, fresh ground black pepper, oregano, paprika, cayenne pepper, coriander seed, chives, red wine, blue cheese, tomato sauce

Taken from www.food.com/recipe/blue-cheese-lamb-meatballs-529162 (may not work)