Ingredients:
For the Meatballs:
- 1 lb ground lamb
- 1/2 cup breadcrumbs (panko or regular)
- 1/2 small onion, finely grated
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro or parsley (or a mix)
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon smoked paprika (or regular)
- 1/2 teaspoon cinnamon
- 1/4 – 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Olive oil for cooking
For the Tomato Sauce:
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can diced tomatoes
- 1 cup chicken or vegetable broth
- 1/4 cup raisins (optional, but delicious)
- Salt and pepper to taste
Instructions:
Make the Meatballs:
- In a large bowl, combine ground lamb, breadcrumbs, onion, egg, garlic, cilantro/parsley, cumin, coriander, paprika, cinnamon, cayenne pepper (if using), salt, and pepper.
- Use your hands to thoroughly mix everything together. Don’t overwork the meat, just mix until combined.
- Shape the mixture into meatballs about 1-inch in size.
Brown the Meatballs:
- Heat a large skillet or Dutch oven over medium heat. Add enough olive oil to lightly coat the bottom of the pan.
- Working in batches, brown the meatballs on all sides. This takes about 5 minutes per batch. Don’t overcrowd the pan.
- Remove the browned meatballs to a plate and set aside.
Make the Sauce:
- In the same skillet, add a bit more olive oil if needed then add the chopped onion. Cook until softened, about 5 minutes.
- Add the garlic, cumin, coriander, paprika, and cayenne (if using) and cook for another minute, stirring constantly.
- Stir in the crushed tomatoes, diced tomatoes, broth, and raisins (if using). Bring to a simmer.
- Season with salt and pepper to taste.
Cook the Meatballs in the Sauce:
- Carefully nestle the browned meatballs into the sauce.
- Reduce heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through.
Finishing Touches:
- Uncover and stir in chopped fresh cilantro or parsley.
- Taste and adjust the seasonings if needed.
Serving Suggestions:
- Serve over couscous, rice, or quinoa.
- Garnish with additional fresh herbs and a dollop of plain yogurt.
- Enjoy with pita bread or crusty bread for dipping into the sauce.
Tips:
- Don’t overmix: For tender meatballs, handle the meat mixture as little as possible.
- Spice it up: Feel free to adjust the spice levels to your liking.
- Fresh herbs: Fresh cilantro or parsley adds a vibrant flavor.
- Make ahead: This dish is even better the next day, making it ideal for meal prep.
