I’ve made these meatballs a few times, sometimes with pork or beef but I like them the best with ground lamb. I get my lamb from Aldi’s. It has a fair amount of fat but doesn’t taste oily or greasy. I make a simple tomato sauce, sometimes using crushed canned tomatoes but this batch I used a pint of home canned organic tomatoes and it was delicious. I often serve these meatballs with a cauliflower bake or some sort of substitute noodles like hearts of palm pasta. This batch was served over freshly made zucchini noodles made with my spiralizer and sautéed with mild olive oil for just 2 minutes. Delish! I loved them! I’ve had that contraption for years but never tried it before. I’m eating a modified keto diet these days, and it doesn’t include pasta so these zoodles are just the ticket for make believe pasta. I can heartily approve zoodles and plan to enjoy them often. Just only cook for 2 mintues.

Notes: do try to get organic zucchini for these “fake” noodles. Better flavor for sure and the more you eat veggies the more you need to go organic to avoid eating too much pesticide residue on your vegetables. Organic tomatoes; same rationale. You can add fresh mint chopped well; maybe 1-2 Tbsp for more Mediterranean flavor.

LAMB MEATBALLS WITH FRESH SAUCE

INGREDIENTS FOR MEATBALLS

1 pound ground lamb

1 small onion finely minced

1 large egg beaten

2 cloves garlic, minced

1 Tsp. ground cumin

1/2 tsp. ground coriander

1 tsp. smoked paprika

1/2 tsp. cinnamon

1/2 tsp sea salt

1/4 tsp. ground black pepper

2 Tbsp. chopped fresh parsely

2/3 c almond flour or bread crumbs

1-2 Tbsp. EVOL to brush on meatballs or to fry in

Directions. Break egg into large mixing bowl and beat with a whisk until well broken up. Add onion, garlic and parsley. Add pork. I mix all the dry spices in a small cup including salt and pepper and sprinkle over the lamb. Mix with your hands until just blended, do not overmix. Use a meatball scoop or a tbsp. to scoop up the meat and form into a ball. Place on a sheet of parchment paper in a sheet pan. Heat oven to 400 degrees while you chill them for 10 minutes, brush them with olive oil before they go in the oven.. Bake 15-16 minutes. Let cool while you make the sauce.

SAUCE INGREDIENTS

1 Pt, 16 oz crushed tomatoes or canned ones you broke up with a knife into a rough dice.

1 Tbsp. EVOL

1 tsp. oregano

sprinkle of red pepper flakes

1/4 tsp. sea salt.

Heat oil in saucepan. Add crushed tomatoes and stir. While it heats add the oregano, sea salt and red pepper flakes. Cook on medium low for 10 minutes stirring occasionally.

TO FINISH:

Add baked meatballs to sauce and cook 1-4 minutes. Serve over noodles, zoodles, cauliflower bake (on side) or your favoirte starch. Enjoy!