Nonna Anna's Meatballs by Emiko Davies
The best part of this recipe is perhaps the sauce, richly flavoured with pancetta and the polpette t...
1L red wine vinegar
10g smoked paprika
1/4 bunch chopped parsley
1 garlic clove pureed
1 chilli finely chopped
6 portions of lamb ribs
Boil vinegar and sugar together till reduced (1/3 of the original volume).
Add all other ingredients while hot and let it cool to room temperature.
Marinate lamb overnight and cook on a char-grill for extra smokiness. Enjoy!
Recipe provided by BahBQ Brazilian Grill
Photo Credits: Cristiane Rubin