This recipe comes from Debi Mazar and Gabriele Corcos’s new cookbook, titled “Super Tuscan”:
Meatballs With Tomato-Mint Sauce
Polpettine con salsa alla menta
Wine Pairing: Ideally the same Chianti used in the recipe, or its riserva
Makes 4 to 6 servings
We eat meatballs in the Tuscan manner, without pasta. We’ll put out a platter of them, and before long, they disappear. In this recipe, we use both lamb and beef, but they are also very good when made with one or the other. One tip about buying ground lamb, however: It can be quite fatty, so if possible, have the butcher grind well-trimmed lamb shoulder for you. Couscous would be a good side dish, or just serve them with lots of crusty bread for wiping up the sauce. Mint may be a surprising addition, but it really adds a fresh flavor.
For the Tomato-Mint Sauce
- 2 tablespoons extra-virgin olive oil
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 1 cup hearty red wine, such as Chianti
- One 28-ounce can whole peeled tomatoes in juice, puréed in a blender
- 2 tablespoons finely chopped fresh mint, plus more for serving
- Sea salt and freshly ground black pepper
For the Meatballs
