Mediterranean 35 min

Lamb Meatballs in Tomato Sauce

Name: Lamb Meatballs in Tomato Sauce
Total time: 35 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1.5 lbs ground lamb; 1/2 cup panko breadcrumbs; 1 egg; 3 cloves garlic, minced; 1/4 cup fresh parsley, chopped; 1/4 cup fresh mint, chopped; 1 teaspoon cumin; 1 teaspoon coriander; 1/2 teaspoon cinnamon; 3 tablespoons olive oil; 1 can (28 oz) crushed tomatoes; 1/2 teaspoon Aleppo pepper; 1 teaspoon sugar; Salt and black pepper; Feta crumbles and fresh herbs for serving

high-proteincomfort-foodgluten-free

Ingredientsfor 2

420

Cal

30g

Protein

16g

Carbs

28g

Fat

11.5 lbs ground lamb
21/2 cup panko breadcrumbs
31 egg
43 cloves garlic, minced
51/4 cup fresh parsley, chopped
61/4 cup fresh mint, chopped
71 teaspoon cumin
81 teaspoon coriander
91/2 teaspoon cinnamon
103 tablespoons olive oil
111 can (28 oz) crushed tomatoes
121/2 teaspoon Aleppo pepper
131 teaspoon sugar
14Salt and black pepper
15Feta crumbles and fresh herbs for serving

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Instructions

1
Combine lamb, breadcrumbs, egg, garlic, parsley, mint, cumin, coriander, cinnamon, salt, and pepper. Mix thoroughly. Roll into 1.5-inch balls (about 24 meatballs). Refrigerate 15 minutes to firm up.
2
Heat olive oil in a large oven-safe skillet over medium-high heat. Brown meatballs in batches for 3–4 minutes, turning to brown all sides. Remove and set aside.
3
In the same skillet, add crushed tomatoes, Aleppo pepper, and sugar. Season with salt. Nestle meatballs back into the sauce. Transfer to the oven at 375°F and bake for 15–18 minutes until meatballs are cooked through. Serve topped with crumbled feta and fresh mint.