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Ingredients Jump to Instructions ↓

  1. 2 1/2 pounds ground lamb

  2. Spice Mix, recipe follows

  3. 1 egg

  4. 1/2 cup ketchup

  5. 2 tablespoons olive oil

  6. 1/2 cup minced onion

  7. 1 tablespoon minced garlic

  8. 1 tablespoon minced shallots

  9. 2 cinnamon sticks

  10. 1 tablespoon ground cumin, toasted*

  11. 1 tablespoon ground coriander, toasted

  12. 4 cups tomato puree

  13. 1 cup vegetable or chicken stock

  14. 1 tablespoon thinly sliced mint leaves

  15. 1 tablespoon minced Italian parsley leaves

  16. Slivered almonds, toasted, for garnish

  17. Chopped fresh mint leaves, for garnish

  18. Warmed pita wedges, for serving

  19. 1 tablespoon ground coriander , toasted

  20. 1 tablespoon ground cumin, toasted

  21. 1 teaspoon curry powder

  22. 1 tablespoon garlic powder

  23. 1 teaspoon onion powder

  24. 1 teaspoon dried oregano

  25. 1 teaspoon dried thyme

  26. 3/4 teaspoon ground mustard

  27. 3/4 teaspoon paprika

  28. 1/2 teaspoon ground allspice

  29. 1/2 teaspoon ground cinnamon

  30. 1/2 teaspoon chili powder

  31. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. *Cook's Note: To toast spices, heat in a small, dry skillet over low heat until fragrant.

  2. Meatballs:

  3. Preheat oven to 350 degrees F.

  4. In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes.

  5. Sauce:

  6. In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks.

  7. To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges.

  8. In a medium bowl, mix all the spices together. Season with salt and pepper, to taste.

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