Greek Meatballs in Wine Sauce

FOR THE MEATBALLS:

1. Add the 2 TBSP white wine to the breadcrumbs to moisten them.
2. Gently mix ground lamb, moist breadcrumbs, Parmesan Cheese, sun dried tomatoes, minced garlic, salt, and pepper. Try not to overwork the ground lamb, but make sure all the ingredients are spread throughout the mixture.
3. Divide into about 16 meatballs.
4. In a large skillet, heat 2 T Garlic Olive Oil over medium heat. When hot, add the meatballs. Brown the meatballs, turning a couple times gently so as not to break them up. Remove meatballs to a plate.

FOR THE SAUCE:

1. Add the remaining 2 T Olive Oil to the pan and add the onions. Cook over medium high heat, stirring until the onions are soft and starting to brown, about 4-5 minutes.
2. Add the wine, and boil until it’s reduced about half—a couple minutes.
3. Add the chicken broth, the tomatoes, the reserved 1/3 cup tomato juice, and the rosemary. Break up the tomatoes with a wooden spoon so they are in small pieces.
4. Return the meatballs to the pan, nestling them down into the sauce. Cover the pan and adjust the heat to a simmer. Cook the meatballs and the sauce for about 10 minutes or until the meatballs are done through.
5. Remove meatballs to a serving platter. Turn the heat back up and boil the sauce a few minutes more until it’s fairly thick. Remove from heat, stir in the Traditional Balsamic. Pour over the meatballs and serve.