Lamb Meatballs

Ingredients

• 1 cup bread crumbs fresh
• 0.5 teaspoon marjoram dried
• 1  eggs lightly beaten
• 0.3 cup parsley fresh chopped
• 1 small garlic clove minced
• 1 dash ground cinnamon 
• 2 pounds lamb 
• 2 tablespoons lemon zest 
• 1 tablespoon olive oil 
• 24 servings salt and pepper black freshly ground to taste
• 5  shallots minced
• 2.5 tablespoons tomato sauce 
• 0.5 cup butter unsalted
• 0.3 cup cooking wine 
• 24 servings toothpicks 
• 24 servings toothpicks 

Equipment

• bowl
• frying pan
• paper towels
• toothpicks

Directions

1. Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender.
2. Transfer to a large bowl.
3. Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper.
4. Let stand 1 hour in the refrigerator.
5. Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet.
6. Drain meatballs on paper towels, and place in a serving dish.
7. Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through.
8. Drizzle over the meatballs in the dish.
9. Serve with toothpicks.