Description
Delicious curried lamb meatballs served in a rich tomato sauce, perfect for pairing with couscous or other grains.
Ingredients
Scale
- 2½ cups fresh rustic bread (cubed)
- 1½ cups milk (cow milk or plain, unsweetened plant-based)
- 1½ pounds ground lamb
- 1 pound ground beef (or ground lamb)
- 2 eggs
- 8 cloves garlic (minced)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon sweet paprika
- 2 teaspoons ground ginger
- 1½ teaspoons ground turmeric
- 1 teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon ground coriander
- ¼ cup fresh Italian parsley (finely chopped)
- ¼ cup cilantro (finely chopped)
- ¼ cup green onions (finely chopped)
- 1 tablespoon olive oil
- 1 large yellow onion (diced)
- 15 ounces crushed tomatoes
- 4¼ ounces tomato paste
- 1 pinch saffron
- 2 cinnamon sticks
- 1½ cups chicken broth
- 2 tablespoons honey
- ½ cup chopped walnuts
- ½ cup golden raisins
Instructions
- Preheat oven to 350 degrees F. Scatter the chopped bread onto a baking sheet and toast for approximately 10-15 minutes or until the bread is dry and no longer moist and soft. When finished toasting, remove the bread from the oven and transfer to a large bowl.
- Allow the bread to cool for approximately 5 minutes before drizzling with the milk. Mix well until the toasted bread is fully coated in milk and all of the milk has been absorbed.
- To the same bowl, add the ground lamb, beef, eggs, garlic, spices, and fresh chopped herbs.
- Using your hands, mix well to thoroughly combine the meat, bread, and spices.
- Preheat the oven to 375 degrees F and line two large baking sheets with parchment paper.
- With damp hands, roll the meat mixture into approximately ping-pong-size meatballs or use a large cookie scoop to portion out the lamb mixture into equal-sized balls. Transfer each meatball to the prepared baking sheet, repeating the process until no meat remains.
- Transfer the baking sheets to the preheated oven and bake for approximately 20 minutes or until the internal temperature registers 160℉. Rotate the baking sheets once during cooking. Remove from oven and set aside.
- Heat olive oil in a saucepot or Dutch oven over medium-high heat. Add the onion to the pot and sauté until soft and translucent, approximately 5 minutes. Add the garlic, cumin, salt, and pepper to the onions and mix well to combine. Cook for an additional minute, stirring continuously.
- Add the crushed tomatoes and mix well. Allow the tomato juices to come to a low boil before adding the tomato paste. Mix well to combine.
- Remove the onion and tomato mixture from the heat and transfer to a large high-speed blender (an immersion blender will work well, too). Process on low to medium-low until fully blended. Return pureed tomato sauce back to the original pot and set over medium heat.
- Add the saffron, cinnamon sticks, chicken broth, and honey to the sauce and mix well to combine. Cover and simmer for approximately 10 minutes, stirring occasionally.
- Remove the cinnamon sticks from the sauce and stir in the milk, mixing well to combine. Add the chopped walnuts and golden raisins, if desired. Return the sauce to a low simmer before adding the pre-cooked curried lamb meatballs to the pot (optional).
- Allow the meatballs and sauce to simmer for 5 minutes before garnishing with additional chopped fresh parsley. Serve with warm couscous or other favorite grain, if desired. Enjoy!
Notes
- For added flavor, let the meatballs rest in the sauce for a while before serving.
- Adjust the spice levels according to your taste preferences if you prefer a milder or spicier dish.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 meatball with sauce
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 150mg