“These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 610 cal
- 31%
- Fat
- 43.5 g
- 67%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
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