Blue Cheese Lamb Meatballs - cooking recipe

Ingredients

2 lbs ground lamb (kept cold)
1/2 teaspoon sea salt
1 1/2 teaspoons fresh ground black pepper
2 tablespoons dried oregano
1 tablespoon paprika
1 pinch cayenne pepper
1 tablespoon coriander seed, coarsely ground
1/4 cup freshly chopped chives
1 cup red wine, divided
6 ounces blue cheese (crumbled) or 6 ounces cheese, of choice
2 cups tomato sauce

Preparation

Using electric mixer with paddle attachment, mix lamb and all spices for about 1 minute.
Reduce speed and add 1/2 cup wine. Increase speed to high and mix for 1 minute until mixture looks sticky.
Scoop out 32 equal portions of mixture onto a tray. Flat into patties.
Place a piece of Cheese in the centre of each patty and wrap meat around to form a ball. Can be refrigerated until ready to use.
I.
In a skillet, lightly sear on medium-high heat. Transfer to a large saucepan. Repeat until all balls are seared put aside. 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 minutes. Once you reach a solid simmer, turn off heat. Check meatballs for doneness. If meat is still pink, cook on low for 2 more minutes.
Salt to taste and serve.