Easy Lamb Meatballs Recipe with Saffron Tomato Sauce

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Steps

1. Step 1

   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 bowl.

2. Step 2

   Allow the bread to cool for approximately 5 minutes before drizzling with the milk. Mix well until the toasted bread is fully coated in milk and all of the milk has been absorbed.

3. Step 3

   To the same bowl, add the ground lamb, beef, eggs, garlic, spices, and fresh chopped herbs.

4. Step 4

   Using your hands, mix well to thoroughly combine the meat, bread, and spices.

5. Step 5

   Preheat the oven to 375 degrees F. and line two large baking sheets with parchment paper.

6. Step 6

   With damp hands, roll the meat mixture into approximately ping-pong-size meatballs or use a large cookie scoop to portion out the lamb mixture into equal-sized balls. Transfer each meatball to the prepared baking sheet, repeating the process until no meat remains.

7. Step 7

   Transfer the baking sheets to the preheated oven and bake for approximately 20 minutes or until the internal temperature registers 160℉. Rotate the baking sheets once during cooking. Remove from oven and set aside.

8. Step 8

   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.

9. Step 9

   Add the crushed tomatoes and mix well. Allow the tomato juices to come to a low boil before adding the tomato paste. Mix well to combine.

10. Step 10

    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 and set over medium heat.

11. Step 11

    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.

12. Step 12

    Remove the cinnamon sticks from the sauce and stir in the milk, mixing well to combine. Add the chopped walnuts and golden raisins, if desired. Return the sauce to a low simmer before adding the pre-cooked curried lamb meatballs to the pot (optional).

13. Step 13

    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!

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