Middle Eastern lamb meatballs
30 min
for 4 people
Sauce
| 2 Tbsp | Olive oil |
| 1 | Onion, finely chopped |
| 2 cloves | Garlic cloves, finely chopped |
| 2 tsp | Coriander seeds, crushed |
| 2 tsp | Cumin seeds |
| ½ | Oranges, zested |
| ¼ tsp | Cayenne pepper, or more according to taste |
| ½ tsp | Cinnamon |
| 800 g | Crushed tomatoes, two 400 gram tins |
| 1 tsp | Sugar |
| 1 | Salt & freshly ground pepper, (to season) |
Meatballs
| 500 g | Lamb mince (Main) |
| ¼ cup | Ground almonds |
| 1 small | Onion, diced finely |
| 2 Tbsp | Parsley, finely chopped |
| 1 | Salt & freshly ground pepper |
| 2 Tbsp | Olive oil, use more if needed |
Directions
- To make the sauce, heat the oil then add the onion, garlic, coriander seeds and cumin seeds. Cook, while stirring, for 5 minutes.
- Add the zest, stir, then add the cayenne, cinnamon, tomatoes, sugar and seasoning. Let simmer for 15 minutes.
- Preheat oven to 180C. Make the meatballs by mixing all the ingredients together, except the oil.
- With wet hands, shape the mixture into small balls. Heat the oil and brown in batches.
- Pour the sauce over the meatballs into an ovenproof baking dish then bake for 30 minutes. Serve with spoonfuls of yoghurt, chopped almonds and za'atar.