Mark Filatow’s lamb meatballs

Using an electric mixer fitted with the paddle attachment, mix lamb and all spices with garlic on medium speed for about 1 min.

Reduce speed and add ½ cup (125 mL) wine. Increase speed to high and mix for 1 min or until mixture looks sticky.

Scoop out 32 equal portions of mixture onto a tray. Flatten meat into patties.

Place a piece of Blue cheese in the centre of each patty and wrap meat around cheese to form a ball. (Meatballs can be kept in the refrigerator until ready to use. It’s preferable to make and cook them on the same day.)

In a skillet, lightly sear about 10 meatballs at a time on medium-high heat. Transfer to a large saucepan. Repeat with remaining meatballs. Add remaining wine to the hot skillet, scraping up brown bits; add to saucepan with meatballs.

Add tomato sauce to saucepan and gradually bring to a simmer on medium-low heat, gently stirring every 2 min. Once simmering, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low heat for 2 more min.

Adjust salt to taste and serve.