Indian Lamb Meatballs ReMix

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by: Dixie Delights






I love lamb and I love meatballs! So, the two have joined together and could quite possibly be my most favorite meal ever! I hope you think so too!




ingredients

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serves: 2-3

Tomato Sauce:

1 tbsp olive oil plus 1 tbsp butter

1 large onion, finely chopped

1 tbsp minced garlic

1 tbsp minced fresh ginger

2 cans – 15oz organic tomato sauce

1.5 tsp turmeric

1 tsp cayenne

2.5 tbsp ground coriander

1 tbsp heaping honey

1-2 leaves dried bay

8 oz water

salt and pepper to taste

Meatballs:

1 lb grass-fed ground lamb

3-4 tbsp reserved onion mixture (read recipe)

1 tbsp ground coriander

1 tsp garam masala

1 egg

1/3 cup chopped cilantro plus a little extra for garnish

1/4 cup tapioca flour

salt and pepper to taste

Nutrition Facts
Indian Lamb Meatballs ReMix

Servings Per Recipe: 2

Amount per Serving

Calories: 408

  • Total Fat: 15 g
  •     Saturated Fat: 3.4 g
  •     Trans Fat: 0.2 g
  • Cholesterol: 99.4 mg
  • Sodium: 2238.7 mg
  • Total Carbs: 61 g
  •     Dietary Fiber: 10.2 g
  •     Sugars: 22.5 g
  • Protein: 14.6 g
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preparation

1.  In a large Dutch oven on medium-high heat, add the olive oil and butter. Let this get hot and then add the onion, garlic, and ginger. Cook until translucent, about 5-7 minutes.

2.  RESERVE 3-4 tbsp of the onion mixture in a separate bowl before you add the tomato sauce.

3.  Now…Add the rest of the ingredients for the Tomato Sauce. Bring the sauce to a bubble for about 5 minutes, then let it simmer on medium-low heat while you make the meatballs. Stir occasionally so it doesn’t scorch on the bottom of the pan. TASTE the sauce before you add the meatballs to it. Adjust seasonings according to your liking.

4.  In a medium size bowl add ALL of the ingredients for the meatballs. I use my hands and make sure everything is mixed well together.

5.  Before you start making the meatballs, form a little patty, cook it in a skillet, and make sure the seasonings taste good. This part is optional, but I like to do it so I know if I need more salt…more spice…more whatever.

6.  Now… Start forming the meatballs. I usually make mine golf ball size. Feel free to make them as big or as small as you want.

7.  Put the meatballs in the sauce (yes, raw!) and let them cook on low heat for a minimum of 45 minutes. The longer you cook the meatballs and sauce, the better it tastes! Make sure the meatballs are completely covered with the sauce. Cover the Dutch oven with a lid. The sauce will begin to thicken. Gently stir the sauce/meatballs from time to time.

8.  Garnish with some chopped cilantro and serve with your favorite veggies. You could also try out my Paleo Flatbread and serve alongside. It’s delicious and you can eat it guilt free!!!

Cooks' note:
The longer the meatballs cook in the sauce, the better they taste! This is one of those dishes that tastes better the next day - IF you have leftovers! If you want to impress dinner guests, make this the day before, refrigerate over night so the seasonings marry, and warm it up about an hour before you're ready to eat the next day!

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