LAMB MEATBALLS WITH SPICED TOMATO SAUCE
Here is a recipe from the Los Angeles chef Suzanne Goin that plays to children as well as to the most sophisticated of palates. It is for crisp lamb meatballs cooked through in a fragrant, vaguely North African sauce of tomato sauce zipped up with orange juice and warm spices, then topped with feta and mint. Ms. Goin first served the dish at one of her Los Angeles restaurants, and put it into ''The A.O.C. Cookbook'' (2013), devoted to that restaurant's food. A version of the dish was later introduced to the menu of her children's school. It can be cooked in an hour's time, not all of it busy, and served with pita or plain pasta, bulgur or couscous.
Provided by Sam Sifton
Categories brunch, dinner, lunch, weekday, sauces and gravies, appetizer, main course
Time 1h
Yield 4 servings
Number Of Ingredients 27
Steps:
- Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
- Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
- Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
- Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
- Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
- Top with crumbled feta and scattered mint.
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EGO ARMY
[email protected]These meatballs were so easy to make and they turned out so well! I'm definitely adding them to my regular rotation.
MUHMMAD KAMRAN
[email protected]I'm not a fan of lamb, but I loved these meatballs. The sauce was amazing!
Rosa UK
[email protected]These meatballs were a little dry, but the sauce was delicious.
Darlington Armstrong
[email protected]I love this recipe! It's so easy to make and the meatballs are always so tender and juicy.
noko makgabo
[email protected]This is my go-to recipe for lamb meatballs. It's always a hit with my family and friends.
Vanessa Gutierrez
[email protected]I've made this dish several times and it's always a crowd-pleaser.
Anjana Shrestha
[email protected]I made this dish exactly as the recipe said and it turned out perfectly. I will definitely be making it again.
Roman Ramos
[email protected]This dish is a great way to use up leftover lamb. It's also a great make-ahead meal.
Mohammad Nazari
[email protected]These meatballs were a little too salty for my taste, but I still enjoyed them.
siti gakurya
[email protected]I'm not a huge fan of meatballs, but these were really good. The sauce was especially flavorful.
Esmeralda Roldan
[email protected]These meatballs are so easy to make and they're always a hit with my family.
Nabawanuka Halima
[email protected]A bit bland for my taste, but still a good recipe. I'll try adding more spices next time.
Taylor Manues
[email protected]I made this dish for a potluck and it was a huge success. Everyone loved it!
Phetogo Makitla
[email protected]These meatballs were so tender and flavorful. I served them over rice and it was a perfect meal.
contemporary psc
[email protected]Not a fan of lamb, but these meatballs were surprisingly good. The sauce is key.
Kiela Long
[email protected]I used ground beef instead of lamb and it was still delicious. The sauce is what really makes this dish.
Steven Freeman
[email protected]This dish was so easy to make and it turned out so well! I'm definitely adding it to my regular rotation.
Tommy Lee
[email protected]The meatballs were a little dry, but the sauce was amazing!
Gholam Fareed
[email protected]A bit too spicy for my taste, but still a delicious dish! I'll try using less chili powder next time.
Fadila Mohammed
[email protected]These lamb meatballs were a hit at my dinner party! The spiced tomato sauce was flavorful and tangy, and the meatballs were perfectly cooked. I will definitely be making this dish again.