Sicilian Lamb Meatballs Braised with Eggplant, Bell Pepper, and Tomatoes

Family Meal, Great Leftovers, Rewarms Well

Fall is a great time to enjoy eggplants and bell peppers, whose season begins in late summer and extends well into September. Heirloom varieties of tomatoes are still abundant during this time, too. Put these three ingredients together with lamb, and you have a great marriage. You can serve this over polenta or a shaped pasta, such as
penne, ziti, or rigatoni. Don’t forget a generous sprinkling of pecorino cheese.

INGREDIENTS:

MEATBALLS:

• ½ cup fresh bread crumbs
• ¼ cup water
• 1¼ pounds ground lamb (85% lean)
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• ½ cup freshly grated pecorino cheese
• 1 tablespoon freshly grated nutmeg
• ⅛ teaspoon ground cinnamon
• 1 tablespoon chopped fresh marjoram

EGGPLANT, BELL PEPPER, AND TOMATO SAUCE: 

• 1 medium eggplant, cut into 1-inch chunks
• 6 tablespoons extra-virgin olive oil, plus more if needed
• Salt and freshly ground black pepper
• 1 red bell pepper, cored, seeded, and cut into ½-inch-wide strips
• 1 cup finely chopped onions
• 1 cup dry white wine
• 1 tablespoon minced garlic
• 2 cups peeled, halved, seeded, and chopped vine-ripened tomatoes (I use an heirloom variety)
• 2 teaspoons chopped fresh marjoram
• Freshly grated pecorino cheese

INSTRUCTIONS:

1. Preheat the oven to 400°F.
2. Meatballs: Soak the bread crumbs in the water and squeeze out the excess. Combine the bread crumbs with the remaining meatball ingredients in a large bowl. Using clean hands, knead and squeeze the mixture until well combined. Form into ten to twelve 2-inch meatballs. Set aside.
3. Sauce: Toss the eggplant with 5 tablespoons of the oil in a medium bowl and sprinkle with salt and pepper to taste. Spread the eggplant in a single layer on a baking sheet and bake for 7 minutes. Turn with a spatula and bake for 5 minutes more, or until very soft. If dry, brush with more oil. Set aside.
4. Heat the remaining 1 tablespoon oil in a large deep skillet over medium-high heat. Add the meatballs and brown on all sides, about 5 minutes. Remove and set aside.
5. Add the bell pepper strips to the pan and cook, stirring, until soft, about 5 minutes. Remove and set aside. Reduce the heat to medium, add the onions, cover, and cook, stirring from time to time, until soft, about 5 minutes. Add the white wine and garlic and cook until the wine has almost evaporated, scraping up any browned bits from the bottom of the pan. Add the meatballs, bell pepper, eggplant, tomatoes, and marjoram and bring to a simmer. Cover and simmer for 10 to 15 minutes, then uncover and boil to reduce if the sauce is too thin. Degrease the sauce and season to taste with salt and pepper.
6. Spoon the meatballs onto a serving platter. Spoon the vegetable mixture and sauce over the top, sprinkle with pecorino, and serve.

ALTERNATIVE CUTS:

• A mixture of ½ pound lamb and ¾ pound hot or sweet Italian sausage, ground goat, beef, bison, or pork, or a mixture of any or all.

COOK’S NOTES:

• You can also make 1-inch meatballs and serve as an hors d’oeuvre; omit the sauce.

LEFTOVER:

• Use as a filling for a meatball sub.
• Layer with rigatoni or penne, ricotta, and grated pecorino cheese in a casserole and bake at 350°F until hot.