Lamb Meatballs

Original recipe by: Leslie Brenner

Because there's no browning involved, these meatballs are quick to prepare – and they stay wonderfully tender. Bathed in the simple tomato sauce in which they braise, they're delicious served over pasta, couscous, polenta or mashed potatoes. Or serve them by themselves, with toothpicks for picking them up, as an hors d'oeuvre. To toast the pine nuts, set them in a dry pan over low heat and let them toast, shaking the pan frequently, till they're just golden brown. (Careful – they burn quickly!)

Makes about 30 1 1/3-inch meatballs.

Ingredients

FOR THE MEATBALLS:

• 1 pound ground lamb

• 3 cloves garlic, minced

• 1/4 cup dried bread crumbs

• 2 eggs, lightly beaten

• 2 tablespoons toasted pine nuts

• 1/3 cup finely grated Parmesan or Pecorino Romano cheese

• 1/4 cup chopped parsley

• 1/2 teaspoon dried spearmint

• 1/2 teaspoon salt

• Pinch of Aleppo pepper or red chile flakes

FOR THE SAUCE:

• 2 tablespoons olive oil

• 1 cup chopp…