Lamb Meatballs with Spicy Tomato Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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These flavorful meatballs are cooked with a spicy tomato cream sauce. It has a fairly nice kick to it without being over-spicy. Delicious served over rice. Would go well with a nice green veggie on the side! Reminds me of Swedish Meatballs, only better! Ingredients:
1/2 lb ground lamb |
1/4 cup unseasoned breadcrumbs |
1 egg |
1/2 teaspoon salt |
1/2 teaspoon garam masala |
1 tablespoon olive oil |
1/2 cup diced tomato |
1/4 cup chopped onion |
1 clove garlic |
1/2 teaspoon curry powder |
1/4 teaspoon cayenne pepper |
2 teaspoons sugar |
1 1/4 cups chicken broth |
1/2 cup half-and-half |
1 tablespoon flour |
Directions:
1. For the meatballs, in a large bowl combine the lamb, breadcrumbs, egg, salt and garam masala and mix well- use your hands, they work the best!
2. Roll the mixture into 1 meatballs.
3. You should gat about 16 or so.
4. In a large skillet, over medium-high heat, heat olive oil.
5. Add meatballs and fry until browned on all sides.
6. While the meatballs are browning, place tomatoes in a food processor and puree until smooth.
7. Remove meatballs from skillet, leaving drippings in the pan.
8. Set aside.
9. Reduce heat a little, and add the onion to the pan drippings and saute until softened.
10. Add more oil if needed.
11. Add the garlic and saute for 30 seconds.
12. Add the pureed tomatoes, curry powder, cayenne pepper and sugar.
13. Cook for 1 minute, stirring constantly to combine.
14. Add 1 cup of the chicken broth to the skillet.
15. Stir well and bring to a boil.
16. Reduce heat and simmer for 5 minutes.
17. Add half and half, and cook for 3 minutes, stirring well to blend.
18. Mix remaining 1/4 cup chicken broth and flour in a small cup until smooth, and add to skillet.
19. Bring to a boil, reduce heat, add meatballs, and simmer for 10 minutes.
20. Serve over rice.
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