Lamb Meatballs and Sauce
Description
These juicy baked lamb meatballs from Chef John are made with ground lamb, garlic, and herbs simmered in a rich tomato sauce full of Mediterranean flavors.
Ingredients
•
1/2 cup dry bread crumbs
•
1/2 cup milk
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1 1/4 pounds ground lamb
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1 egg, beaten
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3 cloves fresh garlic, minced
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2 tablespoons olive oil
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1 tablespoon tomato paste
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1 tablespoon chopped fresh rosemary
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1 tablespoon ground cumin
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1 1/2 teaspoons salt
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1 teaspoon dried oregano
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon ground cinnamon
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1 pinch cayenne pepper
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3 cups tomato sauce
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1 cup chicken stock
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2 tablespoons chopped fresh mint
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1 pinch red pepper flakes, or to taste
Directions
1
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil; lightly grease with oil.
2
Combine bread crumbs and milk in a small bowl; soak until bread crumbs absorb milk, about 30 minutes.
3
Combine bread crumb mixture, lamb, egg, garlic, 2 tablespoons olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
4
Form lamb mixture into 2-inch meatballs; place on the prepared baking sheet.
5
Cook in the preheated oven until slightly browned, about 15 minutes. Remove from oven; set aside.
6
Combine meatballs, tomato sauce, chicken stock, mint, and pepper flakes in a large saucepan over medium heat until meatballs are no longer pink inside, about 45 minutes.