Braised Lamb Meatballs In Red Wine

• 1 1/2 lb ground lamb
• 3/4 cup stale breadcrumbs
• 3 oz coarsely grated hard sheep's milk cheese
• 3/4 cup finely chopped fresh flat-leaf parsley leaves
• 2 None large eggs
• 2 tsp ground cinnamon
• 1 tbsp olive oil
• 1 None Spanish onion, finely chopped
• 1 None bay leaf
• 1/2 cup dry red wine
• 1 (13.5 oz) can diced tomatoes
• 1 tsp ground allspice

1. Combine lamb, breadcrumbs, cheese, 3/4 of the parsley, eggs and cinnamon in a large bowl. Season then roll into meatballs.
2. Heat olive oil in a deep frying pan over medium-high heat. Cook meatballs until browned then remove from pan.
3. Add onion and bay leaf to pan. Cook, stirring, until onion softens. Return meatballs to pan along with wine. Bring to a boil then reduce heat and simmer until wine has almost evaporated. Stir in tomatoes and allspice. Simmer, covered, for 15 mins, or until meatballs are cooked through. Serve sprinkled with remaining parsley.

ground lamb, stale breadcrumbs, milk cheese, parsley, eggs, ground cinnamon, olive oil, spanish onion, bay leaf, red wine, tomatoes, ground allspice

Taken from recipes-plus.com/api/v2.0/recipes/33933 (may not work)