In an Italian house you grow up eating all types of meats, vegetables and cheese. One of my favourite meats is lamb. My Braised Lamb cooked in white wine and tenderized with white balsamic: it makes me happy anytime of the year. Top this with some fine wine, and I am good for supper.

It is a must to sear meat because it enhances the flavour of the dish. My Braised Lamb goes into a pan with olive oil and the juices are locked into the meat. This creates a contrast in taste from the exterior of the meat to the interior. The searing also produces brown bits that contribute to a flavourful sauce. Today, I do not thicken the sauce. It is a light and eloquent juice that adorned this meat. Remember when searing not to overcrowd your pan or the meat will boil. Searing adds another level of flavour to the sauce; when we cook we want to add flavour with each step.

Another one of my lamb recipes that I love https://recipesatmytable.com/slow-cooker-braised-lamb-shanks/

Ingredients For Braised Lamb

• 2 lbs lamb shoulder chops
• 3 tbsp olive oil for searing
• 1 tbsp Italian seasoning 
• Salt and pepper 
• 2 celery ribs cut into slices
• 2 medium carrots, cut into slices 
• 1 medium  red onion ,cut into slices
• 1 garlic clove, peeled and sliced
• 2 tbsp tomato paste
• 1 tsp sugar
• 1/2 cup dry white wine
• 1/4  cup  white balsamic vinegar
• cup extra-virgin olive oil
•  2 cups vegetable or meat stock
• Olive oil for drizzling
• Parsley for dressing

Process

Season the chops with salt, pepper and the Italian seasoning.  Place the olive oil into a sauté pan and sear the lamb.  Look at that golden sear. Remove the meat to a casserole dish.

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Put the carrots, celery, onion, and garlic into the sauté  pan and stir, picking up all the brown bits.  

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Hit this with the white wine and let it evaporate. Put the tomato paste in the centre and let it toast before incorporating it into the vegetables.  

Now pour in the balsamic vinegar to get that second sizzle.  Pour over the chops in the baking dish.  Go in with your stock.  

Place in a 250 F oven for 2 1/2 hours covered.  You are giving it slow love here.  Place the chops on a platter.

Now spoon the rest of the vegetables over the chops. Drizzle with some olive oil and sprinkle with parsley. Now add a little olive oil over the top.

Sweet and Sour Meatballs

I love meatballs in any shape or form, but these little meatballs are great for entertaining.  The ingredients are all in your pantry.  This recipes can be a main or an appetizer.   Whichever you use, this is a hit with young and old. Sweet and Sour Meatballs  is a hit with the kids. I also use my cranberry sauce on them if I am making them as appetizers.

You can switch up the meat in these meatball.  I have used lamb, beef, chicken or a combinations of meats.  There are so many ways to use meat and meatballs.  We are mostly accustomed to meatballs in sauce, but this widely used recipe has many possibilities. If you want more sauce, double the recipe.  Be creative and enjoy!!

If you are making them as appetizers, roll them up smaller and pour in the cranberry sauce in the place of the sweet and sour.  Omit the broccoli.

My famous cranberry sauce  https://recipesatmytable.com/ultimate-cranberry-sauce/

Ingredients

TURKEY MEAT BALLS

• 500 gr. ground turkey
• 1 clove garlic
• 1 egg
• 1/4 cup cold water
• salt and pepper (1 tsp salt, 1/4 tsp black pepper)
• 3/4 cups fresh bread crumbs
• 1/4 cup grated parmesan cheese
• freshly chopped parsley
• Mix everything together and roll into 1 inch balls
• Place on a cookie sheet lined with parchment
• This makes 18 meatballs.
• Place in a 375 F oven for 15 minutes

Sauce for 12 meatballs

• 1/2 cup ketchup
• 1/2 cup grape jelly
• 1 tbsp rice wine vinegar
• 1 tbsp soy sauce

Extras

• 2 cups of broccoli, I used frozen

The Process

Begin by placing the turkey in the bowl with the egg, water, salt, pepper, parmesan cheese, parsley, bread crumbs and the garlic.  Use your hands and mix everything.

Roll the meat into 1 inch balls and place on a pan lined with parchment paper.Place in a preheated 375 F oven  for about 15 to 20 minutes.

Or you can fry the meatballs until golden brown.

Mix The ingredients for the sauce and add to the pan.

Add the sauce to the pan and cook for a few minutes.

Add the broccoli and cover.  Cook for another few minutes on low heat. 

Serve with rice or noodles.