Spicy Lamb Meatballs
Every now and then I crave meatballs, and when I do, they have to be a very special kind. I like them zesty, zesty with a flavorful sauce and lots of attitude. My mom says meatballs aren’t meatballs unless they’re memorable. Unless you refer to them as the meatballs. Unless. . . unless they mark you for life. She’s into excesses but I totally agree with her.
These will be the meatballs for you if you only give them a try. Do make them and you’ll see. If you have children in the house, pull apart a small amount of meat to reserve un-spiced as I do, and exuberantly spice up the rest. Cook until the aroma is too heady to resist. Indulge in each and every bite.
Wishing you a happy midweek.
Spicy Lamb Meatball Recipe
For the meatballs
1 pound ground lamb
2 tablespoons ketchup
1 shallot, minced
1 garlic clove, minced
1/4 cup chopped parsley
1 teaspoon crushed red pepper flakes or harissa
1 teaspoon ground cumin
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
3 tablespoons olive oil
For the sauce
2 garlic cloves, minced
1 (15-ounce) can crushed tomatoes
Sea salt and black pepper, to taste
3 bay leaves
In a large mixing bowl, combine the lamb, egg, ketchup, shallot, garlic, parsley, red pepper flakes, salt,pepper , and cumin. Using your hands, mix all ingredients until well incorporated. Shape the meat mixture into rounds, about 2 inches in diameter.
Heat the olive oil in a medium pot over medium heat. Saute the meatballs, turning them a couple of times, until browned on all sides, 10 minutes per side.
Stir in the ingredients for the sauce. Slightly lower the heat, cover with a lid and simmer until the sauce is reduced and meatballs cooked, 15 minutes.
Serve warm over whole grain pasta, rice or couscous.