I made this today from “The Best of Italy”, one of my favorite cookbooks.
Noor loved this, as did I. Indira, who seems to have gone off lamb recently, liked the sauce but not the meatballs.
So I’ll wait some months now before I make it again.
Spaghetti with Meatballs in Tomato Sauce
330 gms of boneless lamb (this makes about 16 balls)
1 teaspoon of fresh, chopped rosemary (the original recipe uses parsley, but I didn’t have that so I used rosemary instead)
1 egg yolk