2 tablespoons caramelized onions (reserved from the meatballs)
2 cups heavy cream
1 cup frozen peas
Drizzle of white truffle oil (or to taste)
½ cup Manchego cheese, grated
Fresh parsley, chopped
For the Meatballs:
Heat a large skillet over medium heat and add one tablespoon of oil. Add the onions and cook for 20 minutes over medium-low heat, stirring frequently, until lightly brown and caramelized. Remove from heat and allow to cool.
In a large mixing bowl, combine the fresh breadcrumbs and milk and allow to sit for a few minutes or until the milk is mostly absorbed.
Mix in the caramelized onions (reserve about 2 tablespoons of the onions for the sauce), garlic, ketchup, parsley, smoked paprika, white truffle oil, Manchego cheese, eggs, and finally the Panko breadcrumbs.
Mix well and then gently fold in the lamb meat, mixing to combine but not overworking the mixture.
Heat the same pan used for the onions over medium heat and add a couple tablespoons of olive oil. Preheat the oven to 400°F and put a large pot of water on for the pasta.
Form the meat mixture into meatballs (I used a medium cookie scoop to help me get an even size) and pan sear, in batches, until golden brown on all sides. Move browned meatballs to a baking sheet lined with parchment or foil. Once all the meatballs are brown, place them in the preheated oven for 10 minutes. Keep warm until ready to serve.
For the Pasta:
Cook the pasta until el dente, according to the package directions.
Drain off the oil used to sear the meatballs and then deglaze the pan with the dry sherry over medium heat.
Add the red pepper flakes, caramelized onions, and heavy cream and bring mixture to a simmer, stirring frequently.
Add in the truffle oil and peas during the last few minutes of cooking. Toss the sauce with the pasta, top with the meatballs, and then garnish with fresh parsley and the grated cheese. Serve immediately.