By John Mitzewich
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.
Makes 24 Small Lamb Meatballs
Prep Time: 40 minutes
Cook Time: 1 hour
Ingredients:
- For the lamb meatballs:
- 1/2 cup breadcrumbs
- 1/2 cup milk
- 1 1/4 lb ground lamb
- 1 egg, beaten
- 2 cloves garlic, mashed
- 2 tsp minced fresh rosemary
- 1/2 tsp dried oregano
- 1 tsp black pepper
- pinch of cayenne
- 1 1/2 tsp salt, or to taste
- 1 tbsp ground cumin
- 1/2 tsp cinnamon
- 1 tbsp olive oil
- 1 tbsp tomato paste
- For the sauce:
- 1/4 chopped fresh mint
- red pepper flakes to taste
- 1 cup beef broth
- 3 cups prepared tomato sauce
Preparation:
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 combine with your hands until just combined. To test the seasoning, cook a small piece of the lamb mixture to check for salt and pepper. With damp hands, form into 24 small meatballs, and place on a lightly oiled baking sheet.Bake in a preheated 450 degrees F. 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.
These tasty lamb meatballs are delicious served over some lemon couscous.
Source
http://americanfood.about.com/od/lambrecipes/r/Lamb_Meatballs.htm
