Lamb Meatballs and Sauce

Tops 6 12-inch round pizzas

LAMB MEATBALLS

2 lbs. lamb, ground
½ lb. stale bread
1 c. whole milk
? c. garlic, minced
¼ lb. fresh mint, minced
? lb. fresh basil, minced
salt and pepper, to taste

Soak stale bread in the milk for at least 30 minutes. Take all other ingredients and combine them in a bowl. Add soaked bread, salt, and pepper. Roll the lamb into 1-oz. balls and, one by one, sear in a sauté pan, coated with olive oil, until all sides are golden brown and the meatballs are cooked in the middle (approximately 5 minutes). Remove from heat and place on a paper towel during sauce preparation. Sprinkle with chopped, fresh rosemary.

PIZZA SAUCE

1 28-oz. can roma tomatoes, whole peeled and seeded
2 oz. fresh oregano
2 oz. fresh thyme
½ c. extra virgin olive oil
salt, to taste

Blend together all ingredients on low speed until the oil has emulsified; add salt to taste. Set aside enough sauce for the pizza and allow meatballs to marinate in extra sauce until they are ready to eat. Assemble pizza with sauce, meatballs, mozzarella, and roasted eggplant (if desired).

recipe provided by John Caputo, executive chef at A Mano
www.midwesthomemag.com