Friday, August 17, 2012

Mmm Mmm Meatballs

This recipe is absolutely amazing!!! Some may be scared that lamb is used but if you've never tried lamb and are too nervous, I suggest using ground chicken or turkey.  Ground beef can be used as well, but the other ground meats are more tender than ground beef BUT if you've never had ground lamb I suggest trying it.  Don't fear the unknown, embrace it!


Makes : about 36 meatballs
Prep Time: 15 minutes
Cook Time: 60 minutes

    1/2 cup fresh parsley leaves, minced (about 2 TBS)    (I used dry, worked just fine)
    1 TBS paprika
    2 tsp ground cumin
    1 tsp salt
    1/4 tsp ground black pepper
    2 lbs. ground lamb
    1 tsp coconut oil
    2 medium onions diced (about 2 cups)
    2 garlic cloves crushed (about 2 tsp)
    2 tsp paprika
    2 tsp ground cumin
    1 tsp salt
    1/4 tsp ground black pepper
    2 medium tomatoes diced (about 2 cups)
    1 1/2 cups water
    2/3 cup tomato paste
   1/2 cup fresh parsley leaves, minced (about 2 TBS)

In a large mixing bowl, combine the parsley, paprika, cumin, salt, and pepper with a fork.  With your hands, crumble the lamb into the bowl and knead until all of the ingredients are incorporated.
Moisten hands with water and shake to remove excess.  Measure a level TBS of lamb and roll into a ball between your palms.  Line up the meatballs on a baking sheet until it's time to put them in the sauce.
Heat the oil in a large, deep skillet or pot. Add the onion and saute until soft, about 5 minutes.  Add the garlic, paprika, cumin, salt, and pepper and stir until fragrant, about 30 seconds.  Add the chopped tomatoes to the pain and stir about 1 minute.  Add the water, tomato paste, and parsley, mixing to dissolve the tomato paste.
Bring the sauce to a boil, then gently place the meatballs in the skillet, cover, and reduce heat to simmer.  Cook 40 minutes covered, then remove the lid and cook an additional 20 minutes, until the sauce has thickened.  Sprinkle each serving with a few teaspoons of chopped pistachios

**This recipe was found in the cookbook titled Well Fed, which can be found at**

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