Easy Lamb Meatballs
For a change of pace, try ground lamb the next time you make meatballs. The lamb works perfectly with the Middle Eastern spices in this easy recipe.
- Serves: 8 persons
- For the Lamb Meatballs:
- ½cup breadcrumbs
- ½cup milk
- 1 ¼pounds ground lamb
- 1egg (beaten)
- 2cloves garlic (mashed)
- 2teaspoons minced fresh rosemary
- ½teaspoon oregano
- 1teaspoon black pepper
- 1pinch cayenne
- 1 ½teaspoons salt (or to taste)
- 1tablespoon cumin
- ½teaspoon cinnamon
- 1tablespoon olive oil
- 1tablespoon tomato paste
- For the Sauce:
- ¼cup chopped fresh mint
- Optional: red pepper flakes (to taste)
- 1cup beef broth
- 3cups prepared tomato sauce
Step 1Gather the ingredients.
Step 2Preheat the oven to 450 F. Mix together the breadcrumbs and milk in a large bowl and let sit for 20 minutes.
Step 3Add the rest of the lamb meatball ingredients and mix with your hands until just combined.
Step 4To test the seasoning, cook a small piece of the lamb mixture in a skillet to check for salt and pepper. Add more seasoning if necessary.
Step 5With damp hands, form the mixture into 24 small meatballs and place them on a lightly oiled baking sheet.
Step 6Bake the meatballs for 15 minutes to brown, turning once halfway through.
Step 7Transfer the cooked meatballs to a large saucepan and add the sauce ingredients. Bring to a simmer and cook, covered, over low heat, for 1 hour, stirring occasionally. Taste and adjust seasoning.
Step 8Serve hot over pasta, rice, or couscous and enjoy.