These Curried Lamb Meatballs are made with a mixture of ground lamb, ground beef, fresh herbs, spices, rustic bread, and creamy unsweetened Walnutmilk. Bursting with all the scents and flavors of the Middle East, these lamb meatballs are delicious right out of the oven or with this Saffron Tomato Sauce and a side of Couscous.
Preheat oven to 350 degrees F. Scatter the chopped bread onto a baking sheet and toast for approximately 10-15 minutes or until the bread is dry and no longer moist and soft. When finished toasting remove the bread from the oven and transfer to a large mixing bowl.
Allow the bread to cool for approximately 5 minutes before drizzling with the 1.5 cups unsweetened Mariani™ Walnutmilk. Mix well until the toasted bread is fully coated in milk and all milk has been absorbed.
Mix well until the toasted bread is fully coated in milk and all milk has been absorbed.
To the same mixing bowl add the lamb, beef, eggs, garlic, spices, and fresh chopped herbs.
Using your hands, mix well to thoroughly combine the meat, bread, and spices.
Preheat Oven to 375 degrees F. and line two large baking sheets with parchment paper. With damp hands, roll the meat mixture into approximately ping-pong size meatballs. Transfer each meatball to the prepared baking sheet, repeating the process until no meat remains. Transfer baking sheets to preheated oven and bake for approximately 20 minutes, or until internal temperature registers 160 degrees F. Rotate baking sheets once during cooking. Remove from oven and set aside.
For the Saffron Curry Sauce
Heat olive oil in a saucepot or Dutch oven over medium-high heat. Add the onion to the pot and sauté until soft and translucent, approximately 5 minutes. Add the garlic, cumin, salt, and pepper to the onions and mix well to combine. Cook for an additional minute, stirring continuously.
Add the crushed tomatoes to the onions and mix well. Allow tomato juices to come to a low boil before adding the tomato paste. Mix well to combine.
Remove the onion and tomato mixture from the heat and transfer to a large high-speed blender (an immersion blender will work well, too). Process on low to medium-low until fully blended. Return pureed tomato sauce back to the original pot over medium heat.
Add the saffron, cinnamon sticks, chicken broth, and honey to the sauce and mix well to combine. Cover and simmer for approximately 10 minutes, stirring occasionally.
Remove the cinnamon sticks from the sauce and stir in the Mariani™ Walnutmilk, mixing well to combine. Add the chopped walnuts and golden raisins, if desired. Return sauce to a low simmer before adding the pre-cooked curried lamb meatballs to the pot.
Allow the meatballs and sauce to simmer for 5 minutes before garnishing with additional chopped fresh parsley. Serve with warm couscous or other favorite grain, if desired. Enjoy!
The recipe can be prepared with any type of ground meat- beef, pork, turkey, or lamb.
The nutrition information is per meatball with sauce. Unfortunately, I do not have the exact amount of sauce per serving (which in the case of this recipe, is the sauce total divided by 40).