Lamb Meatballs in Tomato Sauce

Lamb Meatballs in Tomato Sauce
Photo by Tina Rupp

Ingredients

  • 1 (5.25-ounce) box tabbouleh mix, minus spice packet
  • 1 large garlic clove, finely chopped
  • 2 (15-ounce) cans tomato sauce
  • 2 pounds ground lamb
  • 4 tablespoons extra-virgin olive oil
  • 2 large whole bay leaves
  • ¾ teaspoon freshly ground pepper, divided
  • + 6 more ingredients
    • ¾ teaspoon ground cumin, divided
    • 1 ½ teaspoons salt
    • 1 yellow onion, finely chopped
    • ½ teaspoon ground cinnamon, divided
    • 1 tablespoon dried mint flakes
    • 1 tablespoon dried parsley flakes

1. Place tabbouleh in a large heatproof bowl; add 1 cup boiling water, cover, and let stand 30 minutes. Add lamb, next 5 ingredients, 1/2 teaspoon pepper, 1/2 teaspoon cumin, and 1/4 teaspoon cinnamon. Mix well with hands, and shape into golf ball-size meatballs. Lightly spritz meatballs with ...

View full recipe at My Recipes

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