These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Ingredients
- dry bread crumbs: 0.5 cup
- milk: 0.5 cup
- ¼ pounds ground lamb: 1 piece
- egg: 1 piece (beaten)
- garlic: 3 clove (minced, fresh)
- olive oil: 2 Tbsp
- tomato paste: 1 Tbsp
- fresh rosemary: 1 Tbsp (chopped)
- ground cumin: 1 Tbsp
- ½ teaspoons salt: 1 piece
- oregano: 1 tsp (dried)
- black pepper: 0.5 tsp (freshly ground)
- ground cinnamon: 0.25 tsp
- pinch cayenne pepper: 1 piece
- tomato sauce: 3 cups
- chicken stock: 1 cup
- fresh mint: 2 Tbsp (chopped)
- pinch red pepper flakes: 1 piece (to taste)
Metric Conversion
Stages of cooking
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Preheat an oven to 450 degrees F (230 degrees C).
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Line a baking sheet with aluminum foil; oil lightly.
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Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
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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.
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Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
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Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
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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.
