Ingredients
4
4 servings
- •½ cup dry bread crumbs
- •½ cup milk
- •1 ¼ pounds ground lamb
- •1 egg, beaten
- •3 cloves fresh garlic, minced
- •2 tablespoons olive oil
- •1 tablespoon tomato paste
- •1 tablespoon chopped fresh rosemary
- •1 tablespoon ground cumin
- •1 ½ teaspoons salt
- •1 teaspoon dried oregano
- •½ teaspoon freshly ground black pepper
- •¼ teaspoon ground cinnamon
- •1 pinch cayenne pepper
- •3 cups tomato sauce
- •1 cup chicken stock
- •2 tablespoons chopped fresh mint
- •1 pinch red pepper flakes, or to taste
Instructions
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutritional Facts
Per 4 servings
- Calories: 610
- Carbohydrate: 24g
- Fat: 44g
- Fiber: 4g
- Protein: 31g
- Sugar: 11g
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