Lamb Meatball Sage Herb Noodles

Lamb Meatball Sage Herb Noodles

40 decagrams twice-ground lamb
2 shallots, diced fine
dash of salt
grind of nutmeg
grind of black pepper
pinch of fresh sage, cut fine
five saffron strands (fake, judging by the taste)
pine nuts (optional)

six small fresh parsley roots
bunch French parsley leaf (or maybe fenugreek leaf)
bunch of green spring onions
large twig of fresh sage
teaspoon salt
20 black pepper corns
two sticks dry rosemary
two bay leaves
knob of butter
three tablespoons olive oil
four cloves garlic
cup white wine
handful of spinach and sorrel
quality wide durum noodles--plain and spinach


In a mixing bowl: minced lamb; shallots, salt, nutmeg, dashes of black pepper, sage and saffron, pine nuts. Mix very lightly, form very lightly. Makes about 25 small meatballs (coin size).

In a large skillet, warm butter, add parsley roots, splash in white wine (Tuzko Traminer 2009) when necessary, add bay leaves, mortared pepper, rosemary, sage, salt, some of the olive oil, more wine, add more oil liberally, add meatballs careful that they don’t stick, add more wine to stop it, add garlic, chopped green onions, adjust flavor and simmer, adding sorrel and spinach at last minute before the pasta goes in.

In medium pot, salt water and bring to boil. Cook pasta al dente, and add to the meatball sauce. Simmer two minutes. Check lubrication, saltiness, etc.

Serve hot, with aforementioned Traminer, a sprinkle of Gran Padano, a grind out of the pepper grinder, and a salad of green onion tops, spinach and sorrel with pomegranate molasses and lemon olive oil dressing.

This was made for a quick early Tuesday night meal after a mission to Buda to buy a chair after 20 years of uncomfortable sitting.