Description
These tender lamb meatballs are cooked in a rich tomato sauce with garlic and warm spices for a tasty and comforting meal.
Ingredients
Scale
For the tomato sauce:
- 2 cloves garlic, finely minced
- 2 tbsp olive oil
- 1/4 tsp chile pepper flakes
- 2 x 26.46 oz (750g) chopped Italian tomatoes
- Salt
For the meatballs:
- 11/2 lb ground lamb
- 3 tbsp finely chopped cilantro
- 1/4 cup panko breadcrumbs
- 2 tbsp Greek yogurt
- 1 tsp Aleppo pepper
- 3/4 tsp ground cumin
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
- 1 tsp kosher salt
- Finely grated zest of one lime
- Olive oil
- 6 oz baby spinach, about 4 handfuls
Instructions
For the tomato sauce:
- Place a large casserole or pan that is large enough to hold all the meatballs on the stove. Add the olive oil. Once the oil is warm, add garlic and chile pepper and cook until the garlic is lightly golden.
- Add the chopped tomatoes – it will hiss and spit – and cook for a few minutes until the sauce is fragrant. Taste and season with salt.
- Set aside until you’re ready to add the meatballs.
For the meatballs:
- Thoroughly mix together the ground lamb, cilantro, breadcrumbs, yogurt, spices, salt, and lime zest.
- Make a small tester ball and fry it. Taste and adjust seasonings. When you’re happy with the mixture, cover it and place it in the fridge for about 20 minutes or so. This will make it easier to form the meatballs.
- Make the meatballs – about 11/2 inches in diameter (a bit smaller than a walnut). When you’ve made all the meatballs, heat up a frying pan and add a tablespoon of olive oil to the bottom. Sear the meatballs in batches, ensuring you don’t overcrowd the pan. When they’re nicely browned, remove and set aside. Continue until you’ve cooked all the meatballs.
- Add the meatballs to the tomato sauce and cook over medium-low heat until the meatballs are cooked through and tender. Right before you’re ready to serve them, add in the spinach and cook until wilted.
- Serve over giant couscous or orzo