Lamb Meatballs in Tomato Sauce

Name: Lamb Meatballs in Tomato Sauce
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 10
Cuisine: Global
Ingredients: 2 larges whole bay leaves; 850 grams tomato sauce; 1 Tbsp dried parsley flakes; 1 large garlic clove, finely chopped; 1 teaspoons ground cinnamon, divided; 1 teaspoons ground cumin, divided; 907 grams ground lamb; 1 Tbsp dried mint flakes; 4 Tbsps extra-virgin olive oil; 1 teaspoons freshly ground pepper, divided; 2 teaspoons salt; 1 yellow onion, finely chopped; 149 grams box tabbouleh mix, minus spice packet

Need a gluten free, dairy free, and primal main course? Lamb Meatballs in Tomato Sauce could be an excellent recipe to try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 10. One portion of this dish contains roughly 16g of protein, 27g of fat, and a total of 333 calories. If you have tabbouleh mix, ground cumin, parsley flakes, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 40 minutes.

Instructions

Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes.

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Water

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Bowl

Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon.

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Cinnamon

Pepper

Cumin

Lamb

Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with cooking spray.

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Cooking Spray

Meatballs

Coat a large heavy pot or Dutch oven with cooking spray, add 2 tablespoons olive oil, and heat 2 minutes over high heat. Brown meatballs in 3 batches over medium-high heat, about 5 minutes per batch, shaking pot so meatballs brown evenly.

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Cooking Spray

Meatballs

Olive Oil

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Dutch Oven

Add remaining olive oil as needed.

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Olive Oil

Drain browned meatballs on paper towels.

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Meatballs

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Paper Towels

Deglaze pot with 1 cup water, cooking 2 minutes over medium heat and stirring to loosen browned particles.

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Water

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Pot

Add tomato sauce, bay leaves, and remaining pepper, cumin, and cinnamon. Bring to a boil, and return meatballs to pot; cover and simmer 10 minutes. Discard bay leaves, and serve meatballs and sauce warm, or freeze.

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Tomato Sauce

Bay Leaves

Meatballs

Cinnamon

Pepper

Cumin

Sauce

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Pot

Note: If freezing, cool meatballs in sauce 30 minutes, transfer to a shallow 4-quart freezer-to-oven casserole dish, and cover with aluminum foil; label and date the container. To reheat thawed meatballs, bake, still wrapped in foil, at 350 for 45 minutes or until warm.

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Meatballs

Sauce

Dates