Lamb Meatballs

Lamb Meatballs

Take one pound of ground lamb and let it get to room temperature.
Add one egg beaten slightly, half a shallot chopped fine,
1/2 cup bred crumbs, 1 tsp cumin, 1/2 tsp coriander,
1/2 tsp sweet paprika, salt and pepper.
Fold ingredients together till just blended,
form meatballs into 1-1/2 inch balls, place on parchment
paper and refrigerate while you make the sauce.
One pound makes about 11 meatballs.

Chop 1/2 yellow onion and sauté in olive oil till translucent,
chop 4 mini peppers or one large pepper and sauté,
micro mince one clove of garlic and sauté for one minute more.
Add two large fresh tomatoes chopped into small pieces,
add 1/2 cup ketchup, 1 cup red wine,
1 tsp cumin, 1/2 tsp coriander, 1/2 tsp sweet paprika,
salt & pepper to taste. Bring to boil then turn down
and simmer till mixture thickens.
Meanwhile start 1 cup of rice in 2 cups of water. 

Brown the meatballs in a bit of oil, turning to get both sides.

When meatballs are brown pour in your sauce,
cover and let simmer till meatballs are 155 F with digital probe.
This will take about 20 to 30 minutes.

Serve over brown rice and spoon some sauce over the top too.
The meatballs were tender and juicy and the sauce was very rich.
Enjoy !