Recipe

Lamb Meatballs In Tomato Sauce Recipe

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Ingredients

Directions

Step #1 Place tabbouleh In a large-ish heatproof bowl; add 1 c boiling water, cover, & let this stand 30 mins.
Step #2 Add lamb, 1/2 tsp pepper, 1/2 tsp cumin, next 5 ingredients, & 1/4 tsp cinnamon.
Step #3 Mix well with hands, & shape into golf ball-size meatballs.
Step #4 Lightly spritz meatballs with cooking spray.
Step #5 Coat a large heavy pot or Dutch oven with cooking spray, add 2 tbsps olive oil, & heat 2 mins over high heat.
Step #6 Brown meatballs in 3 batches over medium-high heat, about 5 mins per batch, shaking pot so meatballs brown evenly.
Step #7 Add remaining olive oil as needed.
Step #8 Drain browned meatballs on paper towels.
Step #9 Deglaze pot with 1 c water, cooking 2 mins over med-heat/flame & stirring to loosen browned particles.
Step #10 Add tomato sauce, & remaining pepper, bay leaves, cumin, & cinnamon.
Step #11 Bring to a boil, & return meatballs to pot; cover & let simmer 10 mins.
Step #12 Discard bay leaves, & serve meatballs & sauce warm, or freeze.
Step #13 Note: If freezing, transfer to a shallow 4-quart freezer-to-oven casserole dish, cool meatballs in sauce 30 mins, & cover with aluminum foil wrap; label & date the container.
Step #14 To reheat thawed meatballs, bake, still wrapped in foil wrap, at 350° for 45 mins or until warm.
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