|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 7g||36%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 3g||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For a change of pace, try ground lamb the next time you make meatballs. The lamb really works perfectly with the Middle Eastern spices in this easy recipe. These lamb meatballs are delicious served over rice, pasta, or couscous.
- For the Lamb Meatballs:
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 1/4 pounds ground lamb
- 1 egg (beaten)
- 2 cloves garlic (mashed)
- 2 teaspoon rosemary (minced fresh)
- 1/2 teaspoon oregano
- 1 teaspoon black pepper
- 1 pinch cayenne
- 1 1/2 teaspoon salt (or to taste)
- 1 tablespoons cumin
- 1/2 teaspoon cinnamon
- 1 tablespoon olive oil
- 1 tablespoon tomato paste
- For the Sauce:
- 1/4 cup mint (chopped, fresh)
- Optional: red pepper flakes (to taste)
- 1 cup beef broth
- 3 cups prepared tomato sauce
Gather the ingredients.
Pre heat oven to 450 F. Mix together the breadcrumbs and milk in a large bowl and let sit for 20 minutes.
Add the rest of the lamb meatball ingredients and mix with your hands until just combined.
To test the seasoning, cook a small piece of the lamb mixture in a small skillet to check for salt and pepper.
With damp hands, form into 24 small meatballs and place them on a lightly oiled baking sheet.
Bake in the preheated oven for 15 minutes to brown.
Transfer into a large saucepan and add the sauce ingredients. Bring to a simmer and cook covered, on low, for 1 hour. Stir occasionally. Taste and adjust seasoning. Serve hot.