There are very few things we don't like in our home when it comes to cooking, and wasting food is by far one of them… No crumb has ever been left behind thanks to our big appetites. Who knows more about family style cooking more than italians! So what happens when you make an italian dish, with a sprinkle of Moroccan? You get a flavorful and filling dish just like this one! Spicy Marina Lamb Meatballs will now be added to my weekly dinner menu given the time it took for me to make! If you missed out on the Lamb Borekas from last night, You can check it out here. or below for the lamb mix you will need to perfect this dish!
FOR THE SAUCE //
6 Tomatoes , finely chopped
1 Red onion , finely chopped
1 tablespoon Homemade tomato puree
1 teaspoon Olive Oil
ingredients for seasoning
2 teaspoons Red Chilli flakes
1 teaspoon Cumin powder
1/2 teaspoon Red chilli powder
6 garlic cloves
parsley to garnish
FOR THE LAMB// ½ whole Small Yellow Onion, Chopped Finely Olive Oil ¼ teaspoons Ground Cardamom ¼ teaspoons Ground Cinnamon ¼ teaspoons Ginger ⅛ teaspoons Ground Allspice ⅛ teaspoons Ground Coriander ⅛ teaspoons Ground Nutmeg ⅛ teaspoons Turmeric 2 pinches Black Pepper 1 pinch White Pepper 1 pinch Cayenne Pepper ½ pounds Ground Lamb ⅓ cups Toasted Pine Nuts, Chopped ½ teaspoons Kosher Salt Egg wash
To begin making, Spicy Marinara Sauce, heat a Sauce Pan With Handle on medium heat. Add olive oil to it. Once the oil is warm, add thinly sliced the garlic and chopped onion. Saute the onion and garlic till they become translucent. Please be careful not to burn the onion and garlic.
Once the onion and garlic become soft and translucent, add the chopped tomatoes and stir well. Once the tomatoes become soft and pulpy, add the tomato puree. Let the tomato and onion mixture simmer for 7-8 minutes on low heat. Once the mixture becomes homogeneous, turn off the heat.
At this stage use a hand blender to blend the sauce to a smooth consistency. Season the sauce with all the ingredients listed under ingredients for seasoning. Mix the sauce well. Adjust the spices according to your taste. Let the Spicy Marinara Sauce simmer for 5 more minutes. Turn off the heat and let the sauce cool.
Once the sauce is all done, you roll up the meat mix with all the ingredients listed, and make little balls with them in your hand. Once you have filled up the pan with all the balls, add half a cup of water and cover the pot. Let it sit on low for about 45 minutes, until the middle of the meatballs are fully cooked.
You can let cool and we've immediately or store some in the freezer once it's room temperature!