Recipe provided by | LINDSEY EATS LA
Preparation Time: 30 minutes Cook Time: 40 minutes
INGREDIENTS
LAMB MIXTURE
2 lb American Lamb Ground Lamb
1/3 olive oil
3/4 – 1 cup breadcrumbs
3 cloves of garlic
1 tablespoon chilli flakes
1/2 teaspoon cinnamon
1 tablespoon cumin
1/2 teaspoon cayenne pepper
1/3 cup chopped mint
1/3 cup chopped basil
1 egg
Salt and pepper to taste
SPICY TOMATO SAUCE
1 white onion (diced)
3-4 cloves garlic (minced)
1-28oz can whole peeled tomatoes
1⁄2 jalepeno
1 teaspoon paprika
1 teaspoon sesame oil
2 teaspoon chili flakes
1 tsp soy sauce
2 teaspoon chili paste/harissa
1 teaspoon Sriracha
1/3rd cup feta cheese
Salt and pepper to taste
Parsley – for garnish
3 INGREDIENT SIMPLE SUMMER SALAD
1 bulb of fennel (thinly sliced)
1-2 oranges in segments
1 cup arugula
For the dressing: mix 1 lemon, 1 tsp of dijon mustard and 2 tsp of olive oil
DIRECTIONS
Take out your ground lamb and mix in a bowl with 1 egg, olive oil, breadcrumbs, garlic, chili flakes, cinnamon, cumin, cayenne, mint, basil, salt and pepper. Mix well and set aside.
In the meantime, heat a pan with a drizzle of olive oil and make your spicy tomato sauce for the meatballs.
Chop 1 white onion, garlic and jalapeño and place in a skillet and let sweat out. Once it gets translucent, add in your can of whole peeled tomatoes, paprika, sesame oil, chili flakes, soy sauce, chili paste and Sriracha. Let simmer for about 15-20 minutes to let all the ingredients work together.
Take out your lamb mixture and in another pan, heat a pan and start to make round balls for the meatballs. Cook in the hot pan for about 10-12 minutes until golden brown and cooked through. Transfer the tomato sauce to the meatball pan and add the sauce all over the meatballs. At this point, add in your feta cheese and let melt – the bright red color of the sauce should turn a orangey tone with the feta cheese. Let simmer for another 5-10 minutes or until ready to eat.
While that’s simmering, make your salad by slicing fennel, oranges and putting arugula in a bowl with dijon, oil and lemon. Top your meatballs with parsley and pine nuts, enjoy!
